Maintaining Color And Flavor in Canned Food

Michigan State University Extension
Preserving Food Safely - 01600942

Maintaining Color And Flavor in Canned Food

     To maintain good natural color and flavor in stored    
canned food, you must:                                      

     *  Remove oxygen from food tissues and jars.           
     *  Quickly destroy (inactivate) the food enzymes.      
     *  Obtain high jar vacuums and airtight jar seals.     

     Follow these guidelines to ensure that your canned     
foods retain optimum colors and flavors during processing   
and storage:                                                

     *  Use only high-quality foods which are at the        
        proper maturity and are free of diseases and        
     *  Use the hot-pack method, especially with acid       
        foods to be processed in boiling water.             
     *  Don't unnecessarily expose prepared foods to air.   
        Can them as soon as possible.                       
     *  Fill hot foods into jars and adjust headspace as    
        specified in recipes.                               
     *  Tighten screw bands securely, but if you are        
        especially strong, not as tightly as possible.      
     *  Process and cool jars.                              
     *  Store the jars in a relatively cool, dark place,    
        preferably between 50 and 70 degrees F.             
     *  Can no more food than you will use within a year.   
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