'Pressure canning' diaporamas de présentation

HOME CANNING THE BASICS

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The Science Behind Food Preservation:

The Science Behind Food Preservation:. Dr. Renee Boyer Extension Specialist May 21, 2009. Why Preserve Foods ?. Prevent Spoilage of Foods & Extend Shelf Life Types of Spoilage: Microbiological Molds, yeast, bacteria Chemical Enzymatic changes Physical Bruising, water loss.

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Canning Vegetables Safely

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Canning Vegetables Safely

Canning Vegetables Safely. Lunch & Learn 12 noon to 1 pm June 25, 2012. Canning Vegetables. Acids naturally found in foods help control microbial growth Vegetables are low in acid and must be canned in a pressure canner

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