How to Form the Zero Conditional

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no, never tried canning , thats not a tradition in my hometown or most part of china. but we do have our own way to preserve fresh food, like turn the fress veggies into pickles , and turn fress meat and fish into salty dry meat and fish, or smoked meat or smoked fish, and turn fresh tofu into stinking tofu… canning can be fun if u just do it for fun not as a mission , i bet.

a2020, I have canned some grapes too. I know how to save all vitamins in them.

Compote prepared of grapes tastes like juice. Delicious!

If it’s the matter of canning, it’s just about me. I preserve all I can put in jars.  Most of fruits and veggies are grown in my garden and kitchen garden. Therefore, my apartment looks like a canning factory late in summer and at the beginning of fall. In winter all my family enjoy eating my chef-d’oeuvre.:)

By  the way, all Ukrainian women love doing it.

Well, here in Brazil some people do it, my grandma does. But here we have fruits all year and some fruits have seasons, so here we can choose…and i love it!

No, never.
And just thinking about it I already been tired!!

i have’t experienced this ever in my life. but i think its a good way to save fruits for winters. i enjoy canned fruits and veggies usually in daily rutine. canning is very usefull way to preserve different type of food actully. i have seen my mum and granny canning some veggies in form of pickles and i always long for it with my lunch. i have a home grown garden with lots of fruits and veggies and its a fun to grow and enjoy the things in form of meals. taste sounds so good of fresh fruits and veggies rather then canned products with artificial suger syrups and extra flavours with added preservatives. i am foodie person from all aspects so quality and taste means alot for me.

When I was a child, my mother or grandmother preserved or bottled strawberries, pears or cherrys. I realy enjoyed the smell during these process and of course the fruits, when we ate in winter.
Now I preserve these fruits on a other way – each year we prepare a rum pot ;-)  Another kind of enjoying of fruits during the wintertime.

Actually, I don’t know anything about canned food.. and I didn’t ever eat some.
Though I didn’t try it, I don’t think it’s a good idea, because I prefer to eat fresh fruits & veggies.

I think it is only for people who have excess of produce.

I have never done it myself.  

I helped little bit by canning :D …. I was responsible for preparing works like washing and cleaning which includes peeling of for e.g. peaches and so on. And it’s a lot of work… it’s tough business :D But the result is awesome … it really worth it:)

It depends on the amount of the vegetables or fruits that you want to can. For example, we usually can tomatoes for some days. I think it is quite enough work, isn’t it?

canning?i know nothing about how to make it as a male person.when i was a child,i ate a lot canned veggies such as pickles made by mother or grandma.my grandma`s is more yummy.i also ate canned fruits bought from the stores.but now,i seldom eat anyting of it due to the pace of work or life.

• In Sudan there are different method to safe food for example we safe fish and meat by drying and salting.

There are two safe ways of processing food, the boiling water bath method and the pressure canner method:

• The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves. In this method, jars of food are heated completely covered with boiling water (212°F at sea level) and cooked for a specified amount of time


• Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood. Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F. This temperature can only be reached using the pressure method. A microorganism called Clostridium botulinum is the main reason why pressure processing is necessary. Though the bacterial cells are killed at boiling temperatures, they can form spores that can withstand these temperatures. The spores grow well in low acid foods, in the absence of air, such as in canned low acidic foods like meats and vegetables. When the spores begin to grow, they produce the deadly botulinum toxins(poisons).

Canning is an important, safe method for preserving food if practiced properly. The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. This vacuum seal prevents air from getting back into the product bringing with it contaminating micro-organisms.

Home canning is not only a traditional healthy safe and green way of preserving food(using natural preservatives like suger salt and vinegar) but also is a practical way of saving money.

This year I have a rich harvest in my garden. I made apple and plum jam and pear marmelade. ;)

Also I had a lot of tomatoes, cucumbers and aubergines. I preserved tomato sause and pickled cucumbers and eggplants.

Yummy!

i do like the subject because i learnt that canning is preserving your summer goodies. i better try it. thanks english baby

Canning is a good way to preserve the food.And it’s taste so delicious