El proceso para envasar alimentos en casa o conservas caseras, depende de la acidez del alimento, lo cual se determina por su pH. Los alimentos de baja acidez tienen un pH más grande que 4.6, y los alimentos de alta acidez tienen un pH menos que 4.6. En general, los vegetales (verduras o hortalizas) y carnes son alimentos de baja acidez, y las frutas son alimentos alta acidez. Los alimentos de alta acidez pueden procesarse de manera segura por agua hirviendo, pero los alimentos de baja acidez se deben procesar en una olla a presión para conservas.

Whether sharing a recipe with family and friends or using it in a classroom setting or professional publication, knowing how to write a clear, concise, easy-to-follow recipe is an important skill. It takes creativity and practice to develop a delicious and wholesome dish. Writing a recipe so others can duplicate your results successfully, time after time, requires adhering to specific guidelines and a set of rules.

Food businesses want you to have important information about their products. That’s why they provide nutrition facts, company contact information, and “best by,” “sell by,” and “freeze by” dates. These dates are commonly called expiration dates. Some people think the dates tell them when food is no longer safe to eat, but these dates are not about food safety. Their meanings vary, depending on the wording. Past-date foods can be — and often are — donated and distributed through food banks and pantries or used in meal kitchens. These organizations are dedicated to providing safe, quality foods (Feeding America, n.d.).

Food businesses want you to have important information about their products. That’s why they provide nutrition facts, company contact information, and “best by,” “sell by,” and “freeze by” dates. These dates are commonly called expiration dates. Some people think the dates tell them when food is no longer safe to eat, but these dates are not about food safety. Their meanings vary, depending on the wording. Past-date foods can be — and often are — donated and distributed through food banks and pantries or used in meal kitchens. These organizations are dedicated to providing safe, quality foods (Feeding America, n.d.).

Food businesses want you to have important information about their products. That’s why they provide nutrition facts, company contact information, and “best by,” “sell by,” and “freeze by” dates. These dates are commonly called expiration dates. Some people think the dates tell them when food is no longer safe to eat, but these dates are not about food safety. Their meanings vary, depending on the wording. Past-date foods can be — and often are — donated and distributed through food banks and pantries or used in meal kitchens. These organizations are dedicated to providing safe, quality foods (Feeding America, n.d.).

Food businesses want you to have important information about their products. That’s why they provide nutrition facts, company contact information, and “best by,” “sell by,” and “freeze by” dates. These dates are commonly called expiration dates. Some people think the dates tell them when food is no longer safe to eat, but these dates are not about food safety. Their meanings vary, depending on the wording. Past-date foods can be — and often are — donated and distributed through food banks and pantries or used in meal kitchens. These organizations are dedicated to providing safe, quality foods (Feeding America, n.d.).