Home Canning
June 1st, 2010
US $.01
Question about canning, science behind the advice?
In canning directions, it is often NOT use a metal spatula to release any trapped JAR In the air. Why is this so? I want the scientific reason, please.
I can personally with both a pressure Canner for low acid foods (To include meat) and a boiling bath Canner for highly acidic foods ... The other respondents included a link on metal spatula scrape the glass and damaged, and that's right, a degree ... The main reason is, canned food you use a lot of vinegar and / or acid-type additives in many recipes and canning mettal utensils have a reaction with the vinegar so the food comes with a slight bad taste and as well make your food look for cloudy ... I have my whole Life as a way of life in boxes and still to this day ... Although you will have noticed a lot of the recipes, like pickles, it will not say prepared vinegar and spice mix are made of galvanized iron or certain other types of metal pans.They recommend stainless steel or enameled cookware one that coats the metal is made of the pan is .. This has nothing to do with the glasses at this point .... I grow a garden 12 months of the year and tons of food ... The "Scratch theroy" is really the least of the reasons ... Read the "What are the causes of color change in home canning here" .. This is the main reason .. and see immediately below You, "which causes glass to break during processing" .. and that includes the other person responds with utensils made of metal "this is also true .. But the quality of the food and the appearance of the main reason .... http://www.freshpreserving.com/pages/faq/42.php
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