food acidity boiling pressure canning

Acidic foods are easier to can safely

Acidic fruits can often be safely canned with boiling water. Less acidic foods, such as vegetables and meat, need the higher temperatures of pressure canning. The food's acidity determines how much heat is needed.

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Inventions credited to Leonardo had earlier models

Research found older prototypes for more than 100 inventions later credited to Leonardo da Vinci. His distinctive contribution often came from combining functions in existing designs and showing how they could be used. Innovation can come from joining earlier ideas, not creating every part from scratch.

A snapping shrimp's claw can produce a tiny flash of light

When a snapping shrimp closes its specialized claw, it creates a fast-moving water jet and a collapsing bubble. The collapse produces a powerful pressure pulse and can generate a brief flash of light through sonoluminescence. The flash is too faint and short to see with the naked eye. A tiny crustacean can create an extreme physical event using only its claw.

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food acidity boiling pressure canning

Acidic foods are easier to can safely

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