Best Canning And Preserving Guide: An Ultimate Guide On Pickling, Jammed, Canned, And Preserved Foods, And The Latest Recipes Techniques For Preservin by R. Ketcham, Kathryn

Best Canning And Preserving Guide: An Ultimate Guide On Pickling, Jammed, Canned, And Preserved Foods, And The Latest Recipes Techniques For Preservin (Paperback) (ISBN-13: 9798876670328)

Vendor: Kathryn R. Ketcham
Product type: Books
Format: Paperback
$8.50
$8.50
$8.50
Subtotal: $8.50
Best Canning And Preserving Guide: An Ultimate Guide On Pickling, Jammed, Canned, And Preserved Foods, And The Latest Recipes Techniques For Preservin by R. Ketcham, Kathryn

Best Canning And Preserving Guide: An Ultimate Guide On Pickling, Jammed, Canned, And Preserved Foods, And The Latest Recipes Techniques For Preservin

$8.50
Best Canning And Preserving Guide: An Ultimate Guide On Pickling, Jammed, Canned, And Preserved Foods, And The Latest Recipes Techniques For Preservin by R. Ketcham, Kathryn

Best Canning And Preserving Guide: An Ultimate Guide On Pickling, Jammed, Canned, And Preserved Foods, And The Latest Recipes Techniques For Preservin

$8.50
Format: Paperback
Description
Description
x
Canning, a vital method for preserving food, if executed correctly, involves placing food in jars and subjecting it to heat that eradicates harmful microorganisms, ensuring food safety and longevity. By employing canning, enzymes that lead to food spoilage are deactivated, and as the jars cool, a vacuum seal forms, preventing the re-entry of air and microorganisms that could contaminate the food.
Adhering to research-based canning practices is crucial to safely canning food at home and averting foodborne illnesses. Botulism, a severe condition often linked with home-canned foods, has been associated with numerous outbreaks, highlighting the importance of meticulous canning techniques. The Centers for Disease Control and Prevention reported 210 botulism outbreaks from 1996 to 2014, with 145 traced back to home-canned foods. Incidents of foodborne illness stemming from homemade canned foods are typically attributed to non-compliance with research-based canning guidelines, improper use of pressure canners for low-acid foods, and negligence in recognizing signs of spoilage or understanding the risks of botulism.

Author: Kathryn R. Ketcham
ISBN-10: 8876670327
ISBN-13: 9798876670328
Publisher: Independently Published
Language: English
Published: 01/19/2024
Pages: 30
Format: Paperback
Weight: 0.12lbs
Size: 9.00h x 6.00w x 0.06d

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