Michigan State University Extension
Preserving Food Safely - 01600935
10/13/97

### WHY CAN FOODS?

        Canning  can be a safe and economical way  to  preserve

    quality
    food at home.  Disregarding the value of your labor,

    canning
    homegrown food may save you half the cost of  buying

    commercially
     canned  food.  Canning  favorite  and  special

    products
    to be enjoyed by family and friends is a fulfilling

    experience
    and a source of pride for many people.

        Many  vegetables  begin losing some of  their  vitamins

    when
    harvested.  Nearly half the vitamins may be lost within

    a
    few days unless the fresh produce is cooled or  preserved.

    Within
    1 to 2 weeks, even refrigerated produce loses half or

    more
     of some of its vitamins.  The heating  process  during

    canning
     destroys from one-third to one-half of  vitamins  A

    and
     C, thiamin   and riboflavin.  Once  canned,  additional

    losses
    of these sensitive vitamins are from 5 to 20  percent

    each
    year.  The amounts of other vitamins, however, are only

    slightly
     lower  in  canned compared with  fresh  food.   If

    vegetables
     are handled properly and canned  promptly  after

    harvest,
    they can be more nutritious than fresh produce sold

    in
    local stores.

        The advantages of home canning are lost when you  start

    with
     poor  quality  fresh foods; when  jars  fail  to  seal

    properly;
     when  food  spoils; and  when  flavors,  texture,

    color
     and nutrients deteriorate during prolonged storage.

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