I know this journey in the process of proper canning techniques is a little boring, but i promise it will get better. There are a few steps that are crucial, boring and may make you nod off. Please try and hang with me as later on i will be actually making, photographing and taste sampling loads of canned fruits, pickled items, and sharing my experiences.
Today's topic is Molds and Yeast: Molds are fungi that grow as silked threads and appear as fuzz on food. Some mold can produce mycotoxins which are harmful to eat. Molds thrive on the acids that are a protection against bacteria. Yeasts, which are also fungi, cause food to ferment, making it nasty or unfit to eat. Thank goodness, the acids in foods protect against the growth of bacteria; remember tho molds and yeasts are always present. Molds and yeast are easily destroyed at temperatures between 140 and 190F. boiling water processing heats food to 212F, more than enough to destroy the molds and yeast without destroying the quality of the product.
So now we have covered two completely different topics and the simple version is this, always wash everything, and take the time to properly heat as temperature will be a key in not only the killing of bad food contaminates, but will also be crucial in many of the canning processes that i will share to ensure quality foods and proper sealing of the jars.
Until tomorrow, keep thinking, what " Can " you do..
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