Canning Foods

Canning Foods 45Definition of Preservation TermsBacteriaMicroorganisms (invisible to naked eye) are always present in the air, soil and water.BlanchingHeating a food in boiling water or steam a given length of time.BriningClostridium botulinumEnzymesFermentationA curing process using salt. For pickles or kraut, salt is combined with the raw foodand cured (fermented) for about three to five weeks.A spore-forming bacterium that is capable of producing a poisonous toxin undercertain conditions if the spore is not destroyed. These bacteria do not grow inair. High acid content of foods also deters their growth. But these bacteria, if notdestroyed, grow well in closed jars of low-acid foods.Enzymes are chemical substances found in all animals and plants. Enzymes in foodshelp them grow and mature. After maturity, continued activity of enzymes cause lossof flavor and color if they are not destroyed or inactivated.See brining.MicroorganismsOrganisms invisible without the use of a microscope.MoldsA microorganism – fungi that form filaments and if not controlled, cause foodspoilage.Pickling 1. Fermenting food in a salt brine. An acid (lactic acid) is formed during thefermenting or brining process.2. Using vinegar, (acetic acid) to make food high in acid.Pressure cannerA large kettle with a lid designed to hold steam in the kettle. The lid is also equippedwith a gauge for controlling pounds of pressure. All low-acid foods such as meat andvegetables are processed in a pressure canner.ProcessingThe heating of food to destroy spoilage organisms.Waterbath cannerYeastAny large metal container may be used if it is deep enough for water to cover thetops of jars as much as 2 to 4 inches and boil freely. A rack is needed to hold jars offthe bottom of the canner to allow water to circulate under them. The canner mustalso have a cover or lid. All acid foods such as fruits and pickles are processed in awaterbath canner.A microorganism – a very small plant that if not controlled may cause food spoilage.