INGREDIENTS

INSTRUCTIONS

The high percentage of water in most fresh foods makes them very
perishable. They spoil or lose their quality for several reasons:
growth of undesirable microorganisms- bacteria, molds, and yeasts, *
activity of food enzymes, * reactions with oxygen, * moisture loss.
Microorganisms live and multiply quickly on the surfaces of fresh  food
and on the inside of bruised, insect-damaged, and diseased food.
Oxygen and enzymes are present throughout fresh food tissues. Proper
canning practices include:  carefully selecting and washing fresh food,
* peeling some fresh  foods, * hot packing many foods, * adding acids
(lemon juice or  vinegar) to some foods, * using acceptable jars and
self-sealing  lids, * processing jars in a boiling-water or pressure
canner for the  correct period of time.  Collectively, these practices
remove oxygen; destroy enzymes; prevent  the growth of undesirable
bacteria, yeasts, and molds; and help form  a high vacuum in jars. Good
vacuums form tight seals which keep  liquid in and air and
microorganisms out.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”