Use this method for processing high-acid foods, such as fruit, items made from fruit, pickles, pickled food, and tomatoes.
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Pressure canning: Pressure canning uses a large kettle that produces steam in a locked compartment. Use a pressure canner for processing vegetables and other low-acid foods, such as meat, poultry, and fish. A pressure cooker does not have adequate room for both the canning jars and the water needed to create the right amount of pressure to preserve foods.
Freezing foods is the art of preparing, packaging, and freezing foods at their peak of freshness.
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You can freeze most fresh vegetables and fruits, meats and fish, breads and cakes, and clear soups and casseroles. Properly packaging food in freezer paper or freezer containers prevents any deterioration in its quality. Damage occurs when your food comes in contact with the dry air of a freezer. Avoid fluctuating temperatures: Keep the freezer closed as much as possible.
Know what you want to remove before opening the door. Drying is the oldest method known for preserving food.
Home Food Preservation and Canning
The two primary ways to can foods involve boiling preserved foods or boiling it under pressure. For highly acidic foods such as tomatoes, jellies, jams, and fruits a water bath will do.
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After you fill canning jars and placing a lid on, the jar is placed in a hot water bath for a certain amount of time depending on the food. Foods with low acidity, like meats and vegetables, you must make sure all the bacteria are dead unless you want botulism.
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Pressure-cooking the canned foods will ensure the food is properly sterilized. Pickling food involves cold packing and covering foods with boiling hot brine. You can pickle almost anything: quail eggs, green beans, carrots, cauliflower, okra, and of course cucumbers.
Many fruits and vegetables contain air, which can complicate the process. The air trapped in the sealed jars can cause discoloration, weaken the seal, and take up much needed space. For pickles the cold pack method works but with fruit and any acidic food not being stored in vinegar, the hot-pack method must be used. To hot-pack just boil and simmer for about minutes before canning.
This releases the gases trapped in the food, extends the shelf life, and preserves the fresh taste. For more information on canning and recipes click here. Step back in time and talk to the characters of the Texas frontier.
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