Canning
Canned foods, either commercially canned or home canned, lose vitamins and minerals with time. This loss, however, is reduced when the cans are kept slightly cooler than room temperature. Most canned foods can be stored for a year if they are kept in a temperature between 50 and 70 degrees F. After opening a can, the unused portion should be refrigerated. Canned meats, fish, and poultry should be used within 2 days of opening; fruits within 1 week; and vegetables within 3 days.
Fruits and vegetables are the most commonly canned foods. Pickles, olives, jellies, jams, and preserves remain fresh and appetizing for long periods of time when properly canned. Canned meats, poultry and fish are available commercially, but these foods rarely are home canned today. Freezing is a better method for retaining vitamins, minerals, texture, and flavor.
In canning, the goal is to maintain the desired appearance, flavor, and texture of the food while preventing the growth of harmful bacteria, yeasts, and molds. It is very important to follow instructions or learn from an experienced person. Serious food poisoning can be the result of improper canning.
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Tags: canning, food storage
