Canning - 358 cooking recipes

Today, the concept of “canning” means any process that in one way or another affects the long-term storage of vegetables, fruits, mushrooms, and meat products. The concept of canning includes: pickles, jams, pickling, fermentation, drying, smoking, canning, drying. Home canning in the form of pickles requires the presence of table salt in the canning recipe. Canning with salt is the treatment of foods with salt and partial removal of excess moisture. The following can be preserved with salt: fish, meat. Home canning in the form of pickling also requires the presence of salt in the canning recipe. During the fermentation process, acid is released in the products, and the bacteria formed during this process prevent the products from molding. A number of vegetables (white cabbage, cucumbers, tomatoes, zucchini), some fruits (apples) and berries (cranberries, lingonberries) are canned in the form of pickling. Home canning in the form of pickling is usually based on the presence of an acidic environment, which in itself is fatal for bacteria. For such canning, acetic, citric, and lactic acids are usually used. Home canning in the form of drying was one of the first used in human history. Almost all vegetables, fruits, meat, fish, and mushrooms can be dried. During this canning process, moisture is completely removed from the food.