Advantages & Disadvantages of Canning

 

Advantages of Canning

1. Canning alters food chemically by changing the moisture, pH, or salinity levels to protect against microbes, bacteria, mold, and yeast. It also limits food enzyme activity. Combining these chemical processes with the physical barriers of glass jars, seals, and lids effectively prevent decay.

 

2. Can keep canned foods on shelves from 1-2 years or longer.
3. Can be economical when using homegrown or locally grown produce.

Disadvantages of Canning

1. Glass jars can break
2. Seals can be broken causing spoilage
3. Canning is time-consuming.
4. Improper methods can be dangerous. When jars fail to seal, spoilage will occur, However, inadequate processing or poor sanitation can result in deadly Clostridium botulinum contamination. Strictly following instructions provided with your canner is always recommended.
5. Most canning is done in the heat of summer and can increase air conditioning costs
6. Canned food does not taste as good as fresh food does.
7. Food when canned has a lower nutritional value than fresh food does. Canned fruits and vegetables have 65% fewer vitamins and minerals than freshly picked ripe fruits and vegetables do.
8. It also requires a significant investment of time and equipment. Using canning equipment just once or twice a season might not be often enough to defray the cost of the equipment.
9. Filled canning jars are heavy and bulky. These jars require heavy-duty shelving for storage. They also are heavy to move from location to another.