Why is canning food important

Some procedures may vary depending on the food item, but once the fruit or vegetable has been picked and transported to the canning facility, it goes through three major steps. Fruits and vegetables used for canning are picked at peak freshness, ensuring the best flavor and nutrient quality. Canned foods can be just as nutritious as fresh and frozen foods because canning preserves many nutrients. The amount of minerals, fat-soluble vitamins, protein, fat and carbohydrate remain relatively unchanged by the process of canning.

But, because the canning process requires high heat, canned goods may have less water-soluble vitamins such as vitamin C and B vitamins.

To safely home can foods and prevent food-borne illness, research-based canning methods must be followed. Botulism is the most commonly associated food-borne illness with home canned foods. The Centers for Disease Control and Prevention reported that there were outbreaks of botulism from to , of which were linked to home-canned foods. Food-borne illnesses related to the consumption of home canned foods are often linked to the person canning the foods not following research-based canning instructions, not using pressure canners for low-acid foods, and ignoring signs of spoilage or lack of knowledge about botulism in home canned foods.

Clostridium botulinum bacteria are the main reason why pressure canning is absolutely necessary for canning low-acid food. The bacterial cells are killed at boiling temperatures, but they can form spores that survive these temperatures.

The spores grow well in low-acid foods, in the absence of air, such as in canned vegetables and meats. When the spores begin to grow, they produce the deadly botulinum toxin. There are three safe ways of canning, depending on the type of food being canned. These are the boiling water bath method, the atmospheric steam canner method, and the pressure canner method. Boiling Water Bath Method: The boiling water bath method is safe for fruits, tomatoes and pickles as well as jams, jellies and other preserves.

High-acid foods pH of 4. High-acid foods include fruits and properly pickled vegetables. These foods can be safely canned at boiling temperatures in a boiling water bath. Tomatoes and figs have pH values close to 4. To can these in a boiling water bath, acid in the form of lemon juice or citric acid must be added. Atmospheric Steam Canning Method: The steam canner must be used with naturally acidic or properly acidified foods that have a pH less than or equal to 4.

This includes most fruits, preserves, and pickled vegetables. The steam canner is NOT for low-acid foods such as vegetables and meats. In the past there was not enough research about atmospheric steam canners i.

However, in , Dr. Barbara Ingham with the University of Wisconsin in collaboration with the National Center for Home Food Preservation published a peer-reviewed research study on the use of steam canners. The results of the study provided critical information, and practices that must be followed for the production of safe foods canned in a steam canner in place of a boiling water bath canner.

In steam canners, the prepared jars are set in a rack above a reservoir of water. The steam created from boiling the water provides the thermal treatment to the jars. There are several advantages to using a steam canner. A steam canner uses less water than a boiling water bath canner, reaches processing temperatures quicker, and requires less energy. Pressure Canning Methods: Pressure canning is the only safe method of canning low-acid foods those with a pH of more than 4.

These include all vegetables, meats, poultry and seafood. Because of the danger of botulism, these foods must be canned in a pressure canner. This temperature can only be reached in a pressure canner. Recipes must be developed for the canning method you are using and should only come from research-based sources such as the USDA, the National Center for Home Food Preservation, and Extension resources.

Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood. What are the advantages and disadvantages of canning? Many canned foods are high in sodium. High in Sugar. Canned fruits are coated in heavy syrup. Fewer Nutrients. Some fruits and vegetables are less nutritious when they're canned.

Lack of Variety. Many fruits and vegetables simply don't take well to being canned. What is exhausting in canning? Exhausting is allowing air or similar gases to escape from the food. In a sealed container oxygen is undesirable, whether it is released from food cells or is present in the form of entrapped air. Oxygen may react with the food and the interior of the can and affect the quality and nutritive value of the canned food.

What are the steps in canning? General Canning Steps Review procedure and equipment needs before buying produce. Wash canning jars in hot sudsy water; rinse.

Fill canner with water; start heating. Prepare only as much food as needed to fill the maximum number of jars your canner will hold at one time.

Using proper canning methods is extremely important in keeping your family safe when eating home canned foods. Improper canning methods can result in the production of C.

Botulinum, which is responsible for the illness know as Botulism. Botulism mimics a stroke and results in facial paralysis, drooping eyelids, drooling, and in severe cases, can lead to death. It is important to follow these proper canning practices:. Purchase a science-based food preservation guide. The recipes in these guides have been tested for safety and quality.