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Which
Canning Methods Should I choose?
Do I choose a Water Bath Canner
or a Pressure Canner?
and Why? That
is a common question ~ and a good one.
The
canning methods you choose are the most important factor in canning
safety.
Botulism is a type of food poisoning that thrive in low acidity. This is why it is important to
process low acid food by pressure canning. A pressure
canner
obtains the high level of heat necessary to kill
botulism spores.
Is your food high acid? or low acid?
- High acid foods include fruits like apples, peaches,
apricots.
-
You may safely process high acid food (fruits and pickled products)with a water bath canner.
- Low acid foods include most vegetables, and any meat.
- You must process low acid foods (vegetables and all meats) with a pressure canner.
Pickles also may be safely water bath canned because of the added vinegar or fermentation.
Tomatoes are a special case.
The most recent recomendations indicate that you should add lemon
juice to acidify tomatoes before canning. Yes even if you are
pressure canning. See canning tomatoes safely for more information.
Just starting out
If you are just starting out and trying to decide which canner to
get, look at what type of foods you want to can.
- Meat? Vegetables? - you need a pressure canner
- Fruits? Jams or Jellies? Pickles? - you need a
water bath canner
A
water bath canner is the easiest way to get
started.
A pressure canner can be intimidating but it truly is safe and simple.
There are also unsafe
methods
that you should avoid. Methods that your grandmothers may have
used with no problems and taught you about. You have to decide if you
want to take the risks associated with these.
Personally I decided to NOT take the risk. Botulism is just not something I want to mess with.
Make
it your ambition to lead a quiet
life and attend to your own business and work with your hands....
1Thessalonians 4:11
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