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Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to create a vacuum seal and kill the organisms that would create spoilage.
But if you have your own vegetable garden or happen to stumble on more produce than you know what to do with, home canning is a traditional technique that extends the lifespan of your food and ...
The heating process during canning appears to make dietary fiber more soluble, and therefore more readily fermented in the colon into gases and physiologically active byproducts. Canned tomatoes have a higher available lycopene content. Consequently, canned meat and vegetables are often among the list of food items that are stocked during ...
Low-acid foods, such as vegetables and meats, require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. Lack of quality control in the canning process may allow ingress of water or micro-organisms.
Aug. 11—Oklahoma State University's Extension Family and Consumer Sciences gives information about a canning workshop being held Aug. 17 in McAlester. 1 What is the workshop? Participants will ...
Many gardeners never think about growing vegetables indoors. But with the right balance of light, water, and warmth, you can grow lettuce, tomatoes, peppers, and many other food crops inside year ...
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