CANNING
The microwave cannot be used to safely can either acid or low acid foods. When
preserving by canning, we need a high constant temperature for a given period of
time to destroy microorganisms. The microwave does not provide either constant
temperature or high enough temperatures to safely preserve food.
1. All acid foods (fruits and tomatoes) must be processed in a boiling water
canner (212°F).
2. All low acid foods (vegetables, meats, fish, and poultry) must be processed in
a pressure canner (240°F).
The microwave can, however, be used in the preparation of food for canning such
as: cooking apples for making applesauce, heating syrups used in canning fruits,
and precooking fruits and vegetables when canning using the hot pack method.
Boiling low acid home-canned foods in a microwave as a safety precaution before
eating is not recommended. A full 10 minutes of boiling is still needed because of
the time-temperature relationship necessary to destroy botulinal toxin. This would
result in overcooking if the microwave is used. Use the range instead.
CANNING The microwave cannot be used to safely can either acid or low acid foods. When preserving by canning, we need a high constant temperature for a given period of time to destroy microorganisms. The microwave does not provide either constant temperature or high enough temperatures to safely preserve food. 1. All acid foods (fruits and tomatoes) must be processed in a boiling water canner (212°F). 2. All low acid foods (vegetables, meats, fish, and poultry) must be processed in a pressure canner (240°F). The microwave can, however, be used in the preparation of food for canning such as: cooking apples for making applesauce, heating syrups used in canning fruits, and precooking fruits and vegetables when canning using the hot pack method. Boiling low acid home-canned foods in a microwave as a safety precaution before eating is not recommended. A full 10 minutes of boiling is still needed because of the time-temperature relationship necessary to destroy botulinal toxin. This would result in overcooking if the microwave is used. Use the range instead.
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CANNING
The microwave cannot be used to safely can either acid or low acid foods. When
preserving by canning, we need a high constant temperature for a given period of
time to destroy microorganisms. The microwave does not provide either constant
temperature or high enough temperatures to safely preserve food.
1. All acid foods (fruits and tomatoes) must be processed in a boiling water
canner (212°F).
2. All low acid foods (vegetables, meats, fish, and poultry) must be processed in
a pressure canner (240°F).
The microwave can, however, be used in the preparation of food for canning such
as: cooking apples for making applesauce, heating syrups used in canning fruits,
and precooking fruits and vegetables when canning using the hot pack method.
จุดเดือดต่ำบ้านกรดอาหารกระป๋องในไมโครเวฟเพื่อความปลอดภัยก่อน
กินก็ไม่ควรทำ เต็ม 10 นาทีเดือดยังต้องการเพราะ
เวลาอุณหภูมิความสัมพันธ์ที่จำเป็นเพื่อทำลาย botulinal สารพิษ นี้จะส่งผลให้ overcooking
ถ้าไมโครเวฟใช้ ใช้ช่วงแทน
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