Canned food base 101
The history of canned food begins in 1809 when a French baker named François Nicolas Appert responded to the challenge of the French newspaper Le Monde, which has offered a large sum of money to anyone invent a convenient and effective method for storing large amounts of might, was food.
As hordes of men during the Revolutionary War required large amounts of food at regular intervals, the maintenance of fundamental importance. Mr. Appert experienced and observed that when foodwas boiled in a glass, not to ruin, unless, of course, the seal has been compromised. He was not able to the scientific reasons why the food did not spoil to give, but the fact that it worked was enough time.
Fragile glass containers, a real challenge during transport, have been wrought iron containers (or as we know it, "cans") are replaced. Cans were not only make it cheaper and faster, it was safer to transport.
The soldiers had no can opener,so that they are used, what are the cans, which was mostly open their bayonets or a rock. The war actually ended before the canning industry has been able to process and transport the canned food will be perfected. In 1814, Mr. Appert, the factory was the prize money he received from the competition had built, burned by Allied soldiers invading France.
In 1810 a gentleman named Peter Durand patented a process of packaging food in sealed cans with wrought iron methods Appertthat are already established. Canned food was expensive for ordinary people to buy, as it is almost six hours for food to cook really took up the time for all hands thought.
In 1812 the first American canning factory in New York City was founded by Thomas Kensett. It uses an improved version of the wrought-iron cans and canned vegetables, meat, fruit and oysters.
In 1824, with meats and stews, which were produced by the methodMr. Appert discovered, were brought to India by Sir William Edward Parry. Keep in fact a status symbol among the middle-class families in Europe at this time.
In 1860, the canning process took less time, from 6 hours to about 30 minutes. Many canneries began to produce in large quantities after the end of the war in the nineteenth century. They could sell their box to a wider audience, as well.
In response to peopleBritain during the Victorian era, they could demand high-quality grocery store in their pantry, companies like Nestle and Heinz came on stage with good quality canned food for the store to sell to the working class.
During the Second World War military had large amounts of inexpensive food, but high-calorie food for their soldiers. The response was canned foods such as canned meat, and pork and beans.
After the war, the company that supplied the tinFood for the soldiers greatly improved the quality of their goods and then appealed to the civilian market.
The doses that we know today, made of tin-plated steel and are used as vegetables, meat, for transport of fruit, fish and some dairy products.
Canning is a method to get the food, sealing food in airtight jars, cans or bags, and then completing the process of heating the container at a temperature of about 212 degrees Fahrenheit remains. This high temperaturewould effectively destroy any contaminating microorganisms, the possible health concerns, or that may cause spoilage.
Those who begin to be able to just food at home should begin with canning acidic foods like tomatoes or fruit high. These foods are safe with the method of boiling water bath, the food at high temperature, high blood pressure is not restored, preserved. This is the easiest way to preserve food and, because it requires less expensive equipment, isstart a great place to learn the art of conservation.
For canning with the boiling water bath method, you need a water bath canner big blanket, a jar lifter, canning funnel, wide mouth, a non-metal spatula or wooden spoon, a pair of rubber gloves , a clean cloth, a heavy cloth, and of course, jars with lids and bands.
Some low-acid foods can be canned with the boiling water-bath method, because vinegar is used for pickling. Vegetables such as cucumbers,Various beets and beans are good candidates for staining. All other low-acid foods such as vegetables, meat, dairy products, poultry and seafood must be canned with both high temperatures and pressure.
Canned pressure of today are nothing like grandma's pressure cooker, you might remember. Pressure canning is now easy to have thin-walled vessel, and most of them are A-cover. I'm also a removable jar rack, dial or weighted gauge, gasket, one automaticvent / cover lock, a vent steam (also known as a vent) and a backup.
Once the jars are cooled hermetically sealed, label and date and then store them in a cool, dry, dark place. Who is willing to follow the instructions and try something new to the art of canning.
No comments:
Post a Comment