Best Canning And Preserving Guide: An Ultimate Guide On Pickling, Jammed, Canned, And Preserved Foods, And The Latest Recipes Techniques For Preservin
商品資訊
ISBN13：9798876670328
出版社：Independently published
作者：Kathryn R. Ketcham
出版日：2024/01/19
裝訂：平裝
規格：22.9cm*15.2cm*0.2cm (高/寬/厚)
定價
：NT$ 340 元無庫存，下單後進貨(到貨天數約30-45天)
可得紅利積點：10 點
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商品簡介
商品簡介
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.
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.
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