The high percentage of water in most fresh foods makes them very perishable. They spoil or lose their quality for several reasons:
- growth of undesirable microorganisms-bacteria, molds, and yeasts
- activity of food enzymes
- reactions with oxygen
- moisture loss
Microorganisms live and multiply quickly on the surfaces of fresh food and on the inside of bruised, insect-damaged, and diseased food. Oxygen and
enzymes
are present throughout fresh food tissues. Proper canning practices include:
*from uga.edu
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or Ball jars
in the appropriate size for your recipe (thin-walled jars, like mayonnaise jars, won't do, they may break!)
with sealing rings (never reuse these)
(can be reused)
to cook your ingredients
and spoons
, or jar lifter
, or some way of handling scalding hot jars (I LOVE my jar lifter!)
or large spoon for filling the jars
or 
and/or pressure canner
and rack
(I also LOVE my magnetic gadget!!!)
or 
) to some foods
for the correct period of time.
out.