The Disadvantages of Canning Food

1. •   Canning is convenient, but it can deplete the nutritional value of the food it is storing.

     Canning is a common method that has been used for centuries to preserve food from spoilage. The canning process alters the chemical make-up of food by changing the pH, salinity or moisture levels to protect against microbes, such as bacteria, mold and yeast. It limits the activity of food enzymes which also contribute to decomposition. These chemical modifications, combined with physical barriers such as cans, seals and lids, are an effective defense against decay. But the canning process has its limitations. Canning reduces the nutrient value of food. It also requires a significant investment of time and equipment, and inadequate processing or poor sanitation can result in a deadly contamination.

   Loss of Nutrients

   • Vitamins and minerals leech out of food into the water.

     The canning process often requires cooking the food you want to preserve. Cooking stops the natural enzymatic action in fruits and vegetables that helps them to ripen in the first place. If the enzymes are not stopped, or denatured, the food will over-ripen and become spoiled. Cooking raw fruits and vegetables to prepare them for the canning process is often done by blanching---a quick 3- to 5-minute dunk in boiling water. Fruits and vegetables are rich in minerals and water soluble vitamins that