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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.
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