There are two different types of canning, water-bath canning and pressure canning. Water-bath canning is used to preserve foods that have a higher acidity such as jams, jellies, and most fruits, including tomatoes. Vegetables can only be safely canned using the pressure canning method, with the exception of vegetables that are pickled using a vinegar solution.
Pressure canning is the only safe way to home can most vegetables and meats, but it is also used to preserve fruits, jams and jellies. The important thing to remember when pressure canning is to always use approved recipes, follow directions explicitly, and never leave the room when the pressure canner is in use.
PRESSURE CANNING
WATER-BATH CANNING
CANNING: PREVENTING BOTULISM
Pressure canning is the only safe way to home can most vegetables and meats, but it is also used to preserve fruits, jams and jellies. The important thing to remember when pressure canning is to always use approved recipes, follow directions explicitly, and never leave the room when the pressure canner is in use.
PRESSURE CANNING
WATER-BATH CANNING
CANNING: PREVENTING BOTULISM
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