Home Canning Recipes Vol 1 : A Collection Of Water Bath Canning Recipes (30 Home Canning Recipes Using The Water Bath Canning Method)

Home canning is generally a preferred way of preparing foods, especially by persons who desire to remain healthy. This is mainly because the high level of water content in the majority of fresh foods causes them to be quite perishable. They become spoiled and their quality is lost for many reasons, such as growth of unwelcomed yeasts, molds and microorganisms; food enzymes activity, loss of moisture and unfavorable reactions that occur with oxygen.

On the surface of food, you will find that microorganisms live and also quickly multiply. They are also found in the inner part of insect-damaged, bruised and diseased foods.

The proper practices involved in canning include washing the fresh food after carefully selecting them; peeling the fresh foods; hot packing several foods; adding vinegar or lemon juice (acids) to some of the foods; using lids that are self-sealing as well as acceptable jars; and processing the jars in pressure canner or boiling water for the required amount of time.

This book of home canning recipes is developed on the concept that the practices eliminate oxygen, get rid of enzymes, eliminate the growth of molds, yeasts and bacteria and aid in forming high vacuum in the jars. Adequate vacuum in the jars generally results in tight seals, allowing microorganisms and air to stay out and retain necessary liquid.