Preserving Food Using Citric Acid

At present, everyone tries to lose weight. A common complaint is that it is too expensive to keep fruits and vegetables at your house. The shelf life is very short so the product often gets perished before you get the chance to eat it. Then you have to throw it away and buy new items, but it discourages and often feels like throwing away money. Most people just go to Junk Food's hallway and settle down unhealthy snacks that encourage weight gain and heart problems instead of learning how to preserve healthy fresh food. So how can you preserve those 'farmers market' foods so that you can keep them on hand for a healthy lifestyle? I've found citric acid to be the best additive to prevent bacteria growth, both in canning and simple preservation of fruits, vegetables and other foods. Whether or not you prefer to can is irrelevant. That is just one of the ways to keep your food fresher, for longer.  One popular method is 'canning'. Canning Food is a great way to keep your product for a long time, neatly organized in your food cabinet. There are two ways to be able to: the boiling water method and pressure canning method. Both are safe, and the method used will depend on what food you keep.  Low acidic foods can be preserved by pressure cooking because of their pH level (below 4.6). Higher acidic food (around 4.6), needs to be preserved using a boiling water method. Here's where it gets tricky. If you have food close to a pH level of 4.6, you need to add acid into it. The reason high acidic food can be preserved only by using a boiling water method is that they have enough acid so that Clostridium botulinum spores can not grow their harmful, often deadly, toxin. Foods like tomato and figs need extra acid so that the shelf life can sustain an environment without harmful growth on the food.