Organisms that cause food spoilage–molds, yeasts and bacteria–are present everywhere in the air, soil and water. Enzymes that may cause undesirable changes in flavor, color and texture are present in raw
vegetables. When vegetables are canned, they are heated hot enough and long enough in the jar to destroy organisms that can make people sick in addition to spoilage organisms. This heating (or processing) also stops the action of enzymes that can spoil food quality.
Canning Vegetables
