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Processing Methods to Avoid
Only the boiling-water ad steam-pressure methods are recommended for home canning. There are some older methods of canning andpreserving that are still used by some but are not recommended. Open-Kettle This method is not safe and is not recommended for food prservation. With the open-kettle method food is first cooked in an open pan and then put into jars. The lids are quickly put and you can only hope that it seals properly while coolng. With this method of canning it is difficult for food to reach and maintain the temperature necessary to destory spoilage microorganisms. This method may also allow the lid to seal but unseal later due to low vaccum. Another unfortunate risk is that the underporcessed food spoils, the gases produce in the jar and forces the lid to release. Steam. This method is not to be confused with steam-pressure canning. Steam canning requires the use of a covred, shallow pan and rack to circulate steam around the filled jars. Steam in this type of canner is not pressurized and does not maintain a steady flow of stam or an even temperture. It is impossible to know if the heat has penetrated the food properly. Oven Oven canning is not safe becuase jars may break due to temperature fluctuation when the oven door is opend. In addition the temperature of the food inside the jars does not become hot enought to destroy bacteria. Just becuase you can congtrol the temperature of the stove does not mean the the temperature is distributed evenly in the stove, rendering it inadequate for processing food. Microwave Oven Identical jars of canned food placed in a microwave oven for processing do not all reach the same internal temperatures. Different models of microwave oven ary in heating properties, and this makes it difficult to set standards for controling internal temperatures. Microwave oven processing is not recommended since safe processing times have not been developed and sufficient heat penetration may not be achieved. Aspirin Do not use aspirin as a substitute for processing. While aspirin contains a weak germicidal agent that acts as a perservative, it is not adequate for preventing spoilage. Other factors to conside are; aspirin has not effect on the enzymatic action that causes deterioration, and there is no heat treatment to vaccum seal the jar or to prevent spoilage.
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