- Special Sections
- Public Notices
So you want to try canning fresh vegetable and fruits this summer? You’ll be ahead of the game if you spend a little time understanding how canning preserves food for later use. The high percentage of water in most fresh foods makes them very perishable. They spoil or lose their quality for several reasons:
1) Growth of undesirable microorganisms-bacteria, molds, and yeasts.
2) Activity of food enzymes (makes food continue to grow and age after harvest).
3) Reactions with oxygen.
4) Moisture loss.
If you currently subscribe or have subscribed in the past to the Brunswick Beacon, then simply find your account number on your mailing label and enter it below.
Click the question mark below to see where your account ID appears on your mailing label.