CANNING

COLD CANNING

ADVANTAGES

• Less cooking time.
• You wont burn yourself

DISADVANTAGES

• The entrapped air in and around the food may cause discoloration
• You wont be able to pack as much when cold canning

HOT CANNING

ADVANTAGES

• Helps remove air from food
• Increases vacuum in sealed jars and improves shelf life
• Pre-shrinking also permits filling more food in each jar
• With a short storage period, color and flavor will be superior

DISADVANTAGES

• Longer cooking time
• You could burn yourself

ADVANTAGES TO BOTH

• Canning large quantities of fruits and vegetables is usually more economical
• Can be more convenient when the fruit or vegetable is not in season
• Waste reduction: you can save the food instead of throwing the rest away

DISADVANTAGES TO BOTH

• Loss of nutrients
• Contamination if foods aren't cleaned properly

THE END