Jars of Many Colors: What's Normal and What's Not

Perfectly Preserved Podcast

Innehåll tillhandahållet av Master Food Preservers Jenny Gomes and Anna Cash, Master Food Preservers Jenny Gomes, and Anna Cash. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av Master Food Preservers Jenny Gomes and Anna Cash, Master Food Preservers Jenny Gomes, and Anna Cash eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.

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Cloudy liquid, darkening at the top? How do you know if the food in your jars is safe to consume? On this week’s episode of the Perfectly Preserved Podcast, we tell you everything you need to know to assess the safety of your canned goods.

We discuss why your liquid might be cloudy and what it means, darkening at the tops of jars, and potential changes to corn. You’ll also learn how minerals affect foods’ color and how ripeness may change the color of your finished product. Jenny offers a tale of caution about pineapple salsa and the importance of acidifying ingredients.

The best way to avoid color changes in your jars is to closely follow a tested recipe. We hope this episode helps you to evaluate the safety of your canned products and understand why color changes occur!
Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.com

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SHOW NOTES:

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#Food #Gardening #Lifestyle #Arts #Podcasting Education #Jenny Gomes and Anna Cash #Anna Cash #Jenny Gomes #Canning #Preservation #Food Preservation #Canning Safely #Home Canning #Water Bath Canning #Steam Canning #Pressure Canning #How To Can #Dehydrating #Freeze Drying