Wednesday, June 6, 2012

Home Canning of Fruits and Vegetables

"When you can fruit and vegetables you heat them hot enough and long enough to destroy spoilage organisms. This heating (or processing) also stops the action of enzymes. Processing is done in either a boiling-water-bath canner or a steam-pressure canner. The kind of canner that should be used depends on the kind of food."

Good Reading Rack Service, 1958 

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