Preservation and choose the right jar. Brands

Preservation
of food is used to extend the shelf life of a food. The duration of the shelf
depends on the method used. Preservation of food by killing the bacteria
contained in the food so that the food can be durable for some time in
accordance with the method used. Methods of preserving food are numerous such
as canning, pickling, drying, freezing, salting, irradiation, pasteurization,
smoking and the addition of chemical additives. Canning is one method of food
preservation. Canning is a method that uses cans as a medium. There are three steps
in the process of cannning.

The
first steps of the canning method is choosing foods that want in preservation
by canning method and choose the right jar. Brands (2016) states that every
food product you want in canning has different jar sizes. The diameter of the
jar opening determines the mouth size. Choose from either regular or wide mouth
sizes. Regular mouth works best with pourable foods, such as jams, jellies,
salsas, sauces, and pie fillings or chopped fruits and vegetables. Wide mouth
works best with the whole fruits and vegetables or when you need a large mouth
for filling. That’s because every food product has a different size so that the
jar is used to adjust the form of food products. The main principle of canning
is to put the food into a jar or can.

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The
second steps of the canning method is determine the method used according to
the acidity level of a food. BLABLA (BLA) states that there are two methods
based on the acidity of a food. Boiling water method for high acid foods are
based on canning and the pressure method is used for low acid foods. Water bath
canning or boiling water for acidulated foods, fruits to pickles. Water bath
canning is works a packed and loosely sealed jar is placed in a bath of boiling
water long enough to bring the food inside to 212°F (100°C). Heat with high temperatures
to keep bacteria in the jar more precisely the food is lost or dead. Moreover,
pressure canning safely for low acid foods, such as nonpickled vegetables,
meats, seafood, etc. Pressure canners create a pressurized vacuum inside in the
pot and the water to a boil. Pressure and intense 240°F (116°C) heat. The difference
between pressure canning and water bath canning is the method and temperature
in which the jars are heated.

The
third steps is do a vacuum seal to prevent bacteria from entering into it. This
steps is very necessary because the process done before will be in vain if don’t
the vacuum seal. Bacteria can reenter the foods we have preserved by canning
method. BLABLA (BLA) states that steam vacuum applied closures are the most
widely used vacuum seals. With steam vacuum application, air in the headspace
of the package is replaced with steam and the closure is applied. So, by using
vacuum seal then the bacteria do not enter into the jar.

Canning
can be used at home other than in factory. This method is very effective to
extend the shelf life of the food. This method has the principle that the
product inside is put into a tightly closed can and then heated in boiling
water. This method is very important as one avoids foods becoming rotten if
stored for a long time. Besides, the food in it is sterile from bacteria too.
The steps in canning methods is choosing foods that want in preservation by
canning method and choose the right jar, determine the method used according to
the acidity level of a food, and do a vacuum seal to prevent bacteria from
entering into it.

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