Chef’s Kitchen published Its New Blog Post – Common Canning Mistakes & How to Ignore Them

To aware the users, Chef’s Kitchen updated its latest blog that explains about common canning blunders and how to deal with them.

Online PR News – 15-September-2014 – USA – Date – 11-09-2014
Place - USA

Chef’s Kitchen published its new blog post today that explains about common canning mistakes and how to ignore them. According to the kitchen expert of Chef’s Kitchen, incorrect canning not just waste your valuable time in preparing jars that falls short to seal appropriately, but also make things worse by developing the risk of botulism. To aware its users, Chef’s Kitchen updated its latest blog that will explain about common canning blunders and how to deal with them.

The most costly mistake: making use of a boiling-water bath when you require the use of a pressure canner:

Acidic foods such as tomatoes, fruit, sweet preserves and pickles may be securely preserved inside a boiling-water bath, which needs no utensils besides lids, canning jars and a big deep pan. However, non-acidic foods like meat, unpacked vegetables and soup stocks should be canned in a pressure canner. The most important thing to keep in mind is that boiling-water bath canning is safe with acidic foods only.

Not fine-tuning the pressure or canning time for your altitude:

If you reside more than one thousand feet above sea level, you certainly require fine-tuning either the time of canning or pressure. Keep in mind that, water does not heat at the equal temperature at higher altitudes as it does at sea level. These little adjustments will make sure that your food is preserved safely.

Reusing canning lids:

The circle of the glue on the bottom of canning lids wear out with the continuous use, ultimately resulting in uncapped jars.

Using chipped or cracked canning jars:

Always cautiously examine your canning jars from little damages along the tops, or ultrathin breakages on the jar. These could consequence in uncapped jars or worse, jars that crack in the canner.

Not allowing the jars cool undisturbed:

Once your jars come out of the pressure canner, they require sitting untouched until the contents have cooled completely. Even if the lids normally seal well ahead of the conclusion of this cooling down period, if the user moves the jar, he could bring boiling food into contact with the glue seal of the caps, and that could uncap the jar.

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