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Canning is an important and safe method of food preservation as long as it is practiced properly. The canning process involves placing foods in a jar and heating them at a very high temperature to destroy microorganisms that could cause possible harm or food spoilage. Air is driven from the jar during heating, and as it cools, a vacuum seal is formed. This prevents the air from coming back inside that jar as it brings with it microorganisms that could cause recontamination.
Safe Canning Methods
There are three safe methods of canning: boiling water bath method, atmospheric steam canning method, and the pressure canning method.
1. Boiling Water Bath Method
The boiling water bath method is safe for fruits, tomatoes, pickles, as well as jams, jellies, and other preserves. Jars of food are completely heated by being completely covered with boiling water (212 degrees Fahrenheit at sea level.
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2. Atmospheric Steam Canning Method
The steam canner must be used with naturally acidic or properly acidified foods that have a pH less than or equal to 4.6. This includes most fruits, preserves, and pickled vegetables. The steam canner is not for low - acid foods like vegetables and meats.
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3. Pressure Canning Method
Pressure canning is the only safe method of canning for low - acid foods (those who have a pH level of more than 4.6). These are vegetables, meat, poultry and seafood. Jars of food are placed in 2 to 3 inches of water in a pressure canner and then heated on a temperature of 240 degrees Fahrenheit (this temperature can only be reached in a pressure canner.
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This section contains canning recipes that are also good for those who are beginners in the process of canning. These are information of home canning recipes and canning instructions from Simply Canning and Food Storage Survival in YouTube.
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