Canning is a durable product produced by making the raw material go through some pre-treatment, filling it into cans, glass jars or suitable containers, closing the containers so that they do not receive air and subjected to heat treatment, killing microorganisms that can cause deterioration.
Varieties
Canned vegetables, canned fruits, canned prepared foods, canned boiled dried legumes, canned salads and appetizers...Especially in the winter season, in order to provide a variety of nutrients, canned consumption increases in order to save time and energy when preparing nutrients. After the summer months, when vegetables and fruits are abundant, foods such as vegetables, fruit preserves, pickles are prepared for easy consumption in winter.
The first rule in obtaining quality products is the use of quality and fresh raw materials suitable for the purpose.
Watchpoints
Low acidity beans, peas, such as canned food pressure pots should be used. Heat-resistant glass containers should be preferred when Canning. If a plastic container will be preferred in the production of pickles, containers authorized by the Ministry of Agriculture and Rural Affairs should be used, and these containers should be used once. Before use, glass jars should be sterilized by boiling with their lids. Jar lids should be taken care not to be rusty, and lids should be renewed every time new canning is made. In order to increase acidity, lemon juice, salt or vinegar should be used when canned in foods with low acidity, such as beans. The degree and duration of heat treatment to be applied in safe canning construction is of great importance. The heating time depends on the acidity of the food. Foods high in acidity, such as fruits and tomatoes, 20 min. it should be boiled around. Foods low in acidity, such as vegetables, meat, cannot be sterilized at boiling temperature at 116 degrees and under pressure for 20-25 minutes. it should be kept around. Homemade canned food should be checked before consumption. Considerations such as the jar lid does not swell, does not leak, does not spray water when opening the lid and has its own smell should be taken into account. When buying a ready-made Canning, care should be taken to ensure that the production and expiration date on the label, the production permit, and the box does not have bloating or dents. A bombshell box is an indicator of bacterial growth. In order to avoid the formation of membranes on the surface of the brine after the production of pickles, containers that will keep contact with the air to a minimum should be used, and the prepared food should be washed well.
