PRESSURE CANNING BOOK GUIDE FOR BEGINNERS AND DUMMIES
PRESSURE CANNING BOOK GUIDE FOR BEGINNERS AND DUMMIES: EVERYTHING NEEDED TO KNOW TO AFFORDABLY PRESERVE NUTRITIOUS, DELICIOUS LONG TERM STORAGES. by LISA H. GREGORY PH.D
English | February 15, 2021 | ISBN: N/A | ASIN: B08WK6M923 | 66 pages | MOBI | 0.20 Mb
English | February 15, 2021 | ISBN: N/A | ASIN: B08WK6M923 | 66 pages | MOBI | 0.20 Mb
If you're a novice to pressure canning, this outline will give you basic knowledge of the terminology and instruction of canning. The key to successful canning is to understand the acidity and spoilage factor of the food you wish to can, as well as the acceptable canning methods to process those foods. Invisible microorganisms exist naturally on fruits, vegetables, meat, poultry, and seafood. Yet they are not a problem unless food is left to sit for extended periods of time, causing food spoilage. This is nature's way of telling us when food is no longer fit to eat.