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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Steam under some pressure is a compressed gas, as it is released to
open atmosphere it expands,as it is directed into the headspace of an acidified food product and it's corresponding lid or cap it will purge or displace the present air and airborne contaminants. The recondensing steam within the headspace of a now capped jar will leave a partial vacuum. Atmospheric pressure will press the lid/cap towards the vacuum, thus sealing the jar. Best described the apparatus in the shape of a wedge allows for steam at 17psi(the source of which could be a small pressure canner)simultaneously to be directed toward the lid/cap and the headspace of the jarred, acidified food product. The lid and the jar with the present steam environment are brought together simultaneously by hand across the apparatus, capturing steam. In the case of a home canning lid, as it slides on to the jar evenly against rim and held tight for a second, a seal will be produced. The seal is really the secondary effect. The main effect is a more thoughly purged container of air and airborne contaminants. This process being without food contaminants forced out of a jar over the rim, as is common in the expelling air method through a semi-tightened lid or cap. This method would be most beneficial to fruit sauces/preserves/conserves/jams/jellies/fruit spreads. Yes, for home canning the method needs more testing, however all new ideas have to introduced somewhere and many times an improved method can be found. CC |
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