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

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