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C nn ng n b a safe and n m l w t r rv u l t food t h m . D r g rd ng th v lu of ur l b r, canning h m gr wn food m v u half th t f buying commercially nn d f d. C nn ng f v r t nd l r du t to b enjoyed by f m l nd friends a fulfilling x r n nd a source f pride for m n people. M n v g t bl begin l ng m f th r v t m n wh n harvested. Nearly h lf th v t m n may b l t w th n a few days unl th fresh produce cooled r r rv d. W th n 1 to 2 weeks, v n r fr g r t d produce l h lf or m r of some f its vitamins. Th heating process during nn ng destroys from n -th rd to n -h lf of v t m n A nd C, th m n, nd r b fl v n. On canned, dd t n l losses f these n t v vitamins r from 5 to 20 r nt h year. The m unt f th r v t m n , h w v r, r nl slightly lower n canned compared with fresh f d. If v g t bl r handled r rl and nn d promptly ft r h rv t, they n b m r nutr t u th n fr h produce ld n l l t r . The h gh r nt g of w t r n m t fresh foods m k them very r h bl . Th spoil r l their quality f r several r n growth f undesirable microorganisms bacteria, m ld , nd t , t v t f f d nz m , reactions with oxygen, m tur loss. M r rg n m l v and mult l quickly on the urf f fr h f d nd on th inside of bru d, insect-damaged, nd diseased food. Oxygen nd enzymes r present throughout fresh f d tissues. Pr r canning r t n lud r full l t ng nd w h ng fresh food, peeling m fresh f d , h t packing many f d , dd ng acids (l m n ju r v n g r) to m f d , u ng acceptable j r nd lf- l ng lids, processing jars n a boiling-water r r ur nn r f r th rr t r d f time. Ready to start? Read This Book And Discover A Step-by-Step Guide To Can And Preserve Your Food

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