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Some foods become black, brown or gray
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Natural chemical substances (tannins, sulfur compounds and acids) in food react
with minerals in water or with metals used in preparing the food.
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Use soft water.
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Avoid using brass, copper, iron, aluminum, zinc or chipped enamelware and
utensils from which tin plate is worn.
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Loss of liquid during processing. Do not open jar to replace liquid.
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Food not heated before packing into jars
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Food packed too tightly.
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Air bubbles not removed before applying two-piece lids.
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Steam-pressure canner not operated properly.
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Jars not covered with water in water bath.
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Starchy foods absorbed liquid.
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Use hot pack method.
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Pack foods loosely.
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Use non-metallic spatula between food and jar; press gently on food to release
trapped air.
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Do not allow pressure to fluctuate during processing time. Allow pressure to
drop to zero naturally and then wait 2 minutes before opening lid.
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Jars should be covered with water by 1-2 inches throughput processing period.
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None.
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