Canning Fruits Oregon State University （罐头水果,俄勒冈州立大学）.pdf

Canning Fruits A PA C I F I C N O R T H W E S T E X T E N S I O N P U B L I C A T I O N P N W 1 9 9 W CANNING FRUITS Home canning can be a safe and economical way to Standard Mason jars are the best choice for canning. preserve fruits at home, but it must be done with care. Other jars may not be heat tempered and could break Even garden fresh and thoroughly washed foods harbor during the canning process, or may not seal properly microorganisms, including bacteria, yeasts, and molds. because their sealing surfaces do not exactly fit canning Microorganisms decrease food quality and may form toxins, lids. Inspect jars for cracks and chips, and discard or poisons, under certain conditions. damaged ones. Inspect rings for dents and rust, and discard if either is found. To ensure proper sealing, do To preserve food for long-term storage, conditions must be not use lids that are old, dented, deformed, have gaps made unfavorable for the growth of microorganisms. When or other defects in the sealing gasket, or have been used fruits are canned, some microorganisms are destroyed by before. Spoilage could result if jars don’t seal, and food is heat; others survive but cannot grow in acid foods or in wasted. air-free jars. These conditions also retard other undesirable changes such as vitamin loss, darkened color, and off-flavors. Preparing Equipment The directions in this publication have been carefully researched for safe home canning. Following the directions Wash jars, metal screw bands, and lids in hot, soapy exact