Category: Home canning

According to nutritional data, a single small dill pickle spear can contain over 300mg of sodium, highlighting a significant concern for all pickles. So, are zucchini pickles healthy or do they share the same salty downsides? The answer depends heavily on how they are prepared, whether fermented or quick-pickled, and the amount of sodium used.

Studies show that oxidation can cause fruit to lose up to 50% of its Vitamin C content after just a few hours of being cut. Knowing how to use fruit fresh powder is the key to preserving the vibrant color, flavor, and nutritional value of your produce for longer.

Pectin, a naturally occurring carbohydrate found in the cell walls of fruits, is the essential gelling agent for creating jams, jellies, and fruit preserves. The key difference between low sugar and regular pectin lies in their chemical structure and the specific conditions they require to form a gel.

According to the National Center for Home Food Preservation (NCHFP), adding sugar to canned fruit is not necessary for safety. The answer to "can you can fruit juice without sugar?" is a resounding yes, making it a viable and healthier option for preserving your favorite flavors. The canning process relies on heat and proper sealing for safety, not sugar.

Did you know that an estimated 50% of an apple's Vitamin C can be lost during the canning process without proper technique? An ascorbic acid solution is a key tool for home canners, used to prevent the unsightly browning of fruits and vegetables caused by oxidation, thereby locking in their fresh appearance and flavor.

According to food preservation experts, ascorbic acid is a safe and effective additive for home canning, primarily used to prevent oxidation and maintain the natural color of fruits. It is essential for home canners to understand its specific function to ensure both a high-quality finished product and food safety.

According to the CDC, foodborne botulism is a rare but potentially fatal paralytic illness caused by a neurotoxin. Knowing what temperature prevents botulism is critical for food safety, especially in low-acid, low-oxygen environments like home-canned foods where the bacteria's heat-resistant spores can thrive.

According to the Centers for Disease Control and Prevention, home-canned foods are the most common cause of botulism outbreaks in the United States. This critical fact underscores the importance of understanding which bacteria is often linked to improperly canned foods and the serious, often deadly, risks involved.

According to USDA guidelines, low-acid foods are defined as having a pH greater than 4.6, making them a high-risk category for foodborne illness if not canned properly. Examples of low acid canned foods include many popular items you might preserve at home, and understanding which foods fall into this category is the first step toward safe and successful home canning. This guide explores the diverse range of low-acid foods and details the critical pressure canning process required to make them shelf-stable and safe for consumption.

Most people know that regular table salt can cause problems in canning, and the truth is that Morton canning and pickling salt is designed specifically to prevent these issues by not including additives. The simple and most direct answer to the question, "Does Morton canning and pickling salt have iodine in it?" is no.