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Author Question: What conditions are necessary when canning low-acid foods? (Read 165 times)

asmith134

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Question 1

Unwanted enzyme activity in frozen fruits may be controlled by the addition of
◦ salt.
◦ soda.
◦ lecithin.
◦ vitamin C.

Question 2

What conditions are necessary when canning low-acid foods?
◦ The same procedures may be used for high and low acid foods.
◦ Boiling for a longer period of time
◦ Low acid foods may not be canned in the home setting.
◦ Heating to temperatures higher than boiling water


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Marked as best answer by asmith134 on Aug 1, 2020

nikmaaacs

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asmith134

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Reply 2 on: Aug 1, 2020
Thanks for the timely response, appreciate it


ashely1112

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Reply 3 on: Yesterday
Excellent

 

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