Pressure Canning Advice #
General advice about equipment, heat sources, and pressure canning in general.
“Some fruits and vegetables naturally have low amounts of acid, which would allow them to support the growth of Clostridium botulinum, which is a type of bacteria that can produce a deadly toxin in environments without oxygen, such as canned foods. Pressure canning must be used to safely process low acid foods."1
“A pressure canner uses pressure to create temperatures well above boiling to effectively heat process low acid foods like meat, vegetables, beans and soups. A boiling water bath canner is sufficient for canning jams, pickles and other high acid foods (pH under 4.6), but low acid foods can harbor more potent bacteria…When low acid foods are processed and sealed appropriately in a pressure canner, they’re shelf stable and can be stored on the pantry shelf for extended periods."2
Articles #
Where to find tested, evidence-based guidelines #
- Where to find tested, evidence-based guidelines
Processing food for preservation in glass jars sounds simple, but due to the risk of botulism, you should comply with guidelines recommended by reliable sources, such as the US Department of Agriculture, university studies, or cookbooks published by canning equipment manufacturers.
Can Pressure Cookers Be Used for Canning? #
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Can Pressure Cookers Be Used for Canning?
In a word, no.
Pressure Canner Heat Source - Healthy Canning #
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Pressure Canner Heat Source - Healthy Canning
Important information about using a propane stove to heat a pressure canner.
Burning Issue: Canning on Portable Burners #
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Burning Issue: Canning on Portable Burners
Advice about canning on portable burners from the National Center for Home Food Preservation.