Thursday, April 24, 2014

The Canning Vitamin Myth Explained

We’re all about sustainability and providing real, simple food for our family and friends, whether it be game and meat processing, homesteading, or harvesting and canning.

Canning is a great way to preserve quality food at home.  Not only is it safe, it’s also economical. Canning your own homegrown food at home could possibly save you up to half the cost of buying your food at the local grocery or supermarket. Even better – canning fills us with a great source of pride and satisfaction!

But What About the Loss of Vitamins in Veggies When Canning?

Once harvested, vegetables begin to lose vitamins. In fact, almost half the vitamins may be lost in just a few days – unless the vegetables are cooled or preserved. If your veggies are refrigerated, those precious vitamins will be lost within 1 -2 weeks. These same facts apply to produce you purchase at the grocery or supermarket.

Consider This:

Even though the heating process during canning destroys anywhere from one-third to one-half of vitamins A and C, Thiamin, and Riboflavin, canned veggies can still be more nutritious than fresh produce from the local store. 

Once your veggies are canned, additional losses of the 4 sensitive vitamins above are from 5 to 20 percent each year. The loss of other vitamins in your veggies are only slightly less in canned when compared with fresh food. 

Canner Beware!

You must use quality, fresh food and seal jars properly to take advantage of home canning! If you use poor quality produce or spoiled foods, you’ll see odd flavors, texture, color and nutrient deterioration during storage, not to mention yucky microorganisms – bacteria, molds and yeasts.

Are you ready? Join us and get canning this summer. You’ll be glad you did!

* Information adapted from the USDA Complete Guide to Home Canning, 2009 Edition.

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