Letter Re: Testing 20 Year Old Home-Canned Tomato Sauce
Jim: To follow up on a recent post: According to canning sources, it is the Vitamins A, C, B1, B2 that are the most susceptible to degradation over time with 33%- 50% losses immediately upon canning and additional losses of 5-20% per year (based on storage conditions). Let us look at best (33% loss at canning and 5% per year ) and worst case (50% loss at canning and 20% per year) losses per year for five years. Percentage of Remaining Vitamins: Storage Period Best Case Worst Case Year One 62.7% 40% Year Two 59.5% 32% Year Three 56.6% 26% Year Four 53.7% 20% Year Five 51% …