Calcium chloride is an amazing ingredient that you can make your canned food tasty but also healthy. Today, we are going to discuss why calcium chloride is a good thing for canning in the field (s). We will also give you step by step instructions, as well as explain the science behind it. Okay, then lets dive in and discover more about it!
Using calcium chloride in your canned food helps to keep the food firm and crunchy. This implies that your own pickles as well as veggies will be crispy and complete with liquid considerably longer. No one needs a soggy pickle. What is more, calcium chloride will preserve bright fresh color of our food. This has the effect of making your food much more appealing and fun to eat.
The best part of using Calcium chloride is that this ingredient helps in food preservation. How does it do this? Calcium chloride prevents the growth of bacteria and mold by pulling water from your canner. The only thing concerning with this is that not letting it get oxygen in the bag also means no bugs or anything else can invade like they would with conventional food - and this matters because you want your MRE to have good shelf life, but more importantly once stored defeating pests as well while being safe for yourself and family. Nobody likes eating food that is unsafe.
It will give you that crisp but desired texture - use with calcium chloride. This is by helping to maintain the firmness or crunchiness of fruits, and vegetables. Along with improving the flavor of your food, calcium chloride also helps maintain their texture by keeping cell walls intact. Basically, this means you can maintain your pickles and veggies fresh for longer crunchy by the bite.
Calcium chloride on the other hand can be used to lower free water in your canned food as previously stated. The implication of this is immense because the food does not rot so readily from bacteria and mold. Plus, calcium chloride preserves the mouth-feel and appearance of your dish. You want your canned food to not only taste good, but look attractive too!
Why is Calcium Chloride so good for Canning? Its singularity lies in its uncommon properties. Calcium chloride is a very high solubility salt. Rather than taking the time to peel fruits or veggies as you make your canning recipes, this makes it a quick process.
Calcium chloride belongs to a family of salts, it is one type of calcium salt. Our body requires calcium, an important nutrient when it comes to maintaining bone health. It is important for everyone, but especially kids as it aids in keeping our bones and teeth strong. So, every time you use calcium chloride in your food is always insanely great for that extra bonus dose of calcium to be delivered into your system.
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