Pressure versus Hot Water Canning

Canning is not practiced as often as it used to be in the past. However, even if your family recipes may be lost, you can still learn how. Those who still can, swear that their food and sauces’s favor far exceeds those in the store. As long as you follow simple directions, canning is very safe. The bible of canning is the @@AMAZONTEXT;0972753702;Ball Blue Book Guide to Preserving@@. Giving very clear instructions on how to safely can. Microogranisms such as yeast, fungus, and bacteria are your biggest enemys when canning.

There are two types of canning, to be aware of. The two types are hot water and pressure canning. How water uses a @@AMAZONTEXT;B002KHN602;large pot of boiling water@@ and you submerge your can in that for a certain length of time.

Removing the cans from the water, seals the cans making them ready for storage. Hot water canning works great for acidic food, pickles, jams, jellies. Spaghetti sauces which use tomatos work well in the hot water bath. Acidic foods work well with hot water because the acid helps to inhib bacteria growth which preserves the food.

Pressure canning is a must for any foods that are not acidic. Pressure canning is a must for foods like peas, beans, potatoes, carrots, and meat. Pressure canning uses a combination of pressure and heat to process the @@AMAZONTEXT;B0027VT92K;canned food@@ at a higher temperature and this keeps the bacteria down. You will want to have your pressure canner tested yearly before using to ensure that it can get to the correct pressure and temperature. You can normally get tested or find out more information from state university extension offices.

This method is completely safe if you make sure to do it for the correct time, in the correct manner, at the correct temperature. Plus it is very satisfying to store your own sauces and foods for future use!