Hot Water vs Pressure Canning

Canning has become a lost art in many families, and this is really sad because of how prevalent it used to be in the past. The good news is that you can still learn canning even if you no longer have your family recipes. Many people still can and swear that the flavors of their foods and sauces are far above those you find in the store. Canning is very safe as long as you can follow simple directions. If you are looking, the bible of canning is the @@AMAZONTEXT;0972753702;Ball Blue Book Guide to Preserving@@.

This book provides clear instructions on to safely can. You should remember that microoganisms like yeast, fungus, and bacteria are the enemy of canning.

There are two types of canning, to be aware of. The two types are hot water and pressure canning. Hot water canning uses a @@AMAZONTEXT;B002KHN602;large pot of boiling water@@ to submerge the cans in for a certain amount of time. Removing the cans from the water, seals the cans making them ready for storage. Hot water canning is great for jellies, jams, pickles, and any acidic food. Spaghetti sauces which use tomatos work well in the hot water bath. Acidic foods work great in hot water because the acid inhibits bacteria growth, which helps to preserve the food.

If you are not canning acidic food, then pressure canning is a must. 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. It is important to test your pressure canner every year, this helps to ensure it can reach the correct pressure and temperature. Most state university extension offices have this capability or have the information as to who to contact.

As long as you make sure to can at the correct temperature, for the correct time, in the correct manner, this process is completely safe. Not to mention it is a great way to preserve food and sauces for future use.