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Canning and Preserving

The fastest and safest method for canning food depends on the type of food that needs to be canned. The two main methods for canning are water bath canning and pressure canning. Water bath canning is suitable for high-acid foods such as fruit jams, pickles, and tomato products, while pressure canning is required for low-acid foods such as meat, poultry, seafood, and vegetables. Each method involves different steps and equipment, but both are safe as long as the instructions are followed properly.


For water bath canning, the jars of prepared food are placed in a large pot of boiling water and covered with a lid. The food is heated in the water bath for the appropriate time depending on the recipe and type of food being canned. The jars are then removed and left to cool on a towel in a draft-free place.


For pressure canning, the jars of prepared food are placed in a pressure canner which is a special pot with a locking lid designed to build and regulate pressure. The pressure canner is heated until the pressure reaches the appropriate level depending on the recipe and type of food being canned. Once the food is processed, the pressure canner is allowed to cool down and the jars are then removed and left to cool on a towel in a draft-free place.


When it comes to foods that are easy to can, high-acid foods such as fruit jams, pickles, and tomato products are generally easier to can using the water bath canning method. Vegetables can also be canned using the pressure canning method. Some examples of easy-to-canning vegetables include green beans, corn, and carrots. Meat and poultry are more complex and require proper handling and attention to detail to ensure safety.


It is recommended to follow tested recipes from reputable sources such as state university extension programs or the USDA to ensure that the food is processed safely and correctly. It is important to follow the recipes and procedures exactly to ensure that the canned food is safe to eat and free from harmful bacteria or toxins.

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