I am not trying to cause home canning "fear".... I have been preserving at home with no problems for many yrs. I just want to emphasize safety procedures. Check out the articles below.
Canning safety is simply a matter of avoiding risks. Use safe canning methods. Be clean, use common sense. Did you know life is full of risk? Sure you did. We all take risks all the time. Simple everyday things are risky. What about driving to town? Crossing the street?
We also take steps to lessen the risks. We drive safely. We wear seat belts. We teach our children to look both ways when crossing the street. The same is true of canning safety. Look both ways, lessen the risks. Take the steps to be safe and you will enjoy feeding your family just like you enjoy being able to jump in the car and go to the grocery store.
Are you a seat belt wearer? I am.
Altitude adjustments for home canning are really important, and SimplyCanning.com explains why! Get the scoop on some of the science behind canning and understand why it WORKS!
A severe, sometimes fatal food poisoning caused by ingestion of food containing botulin. Learn what it is and how to avoid it. You'll be preserving foods with peace of mind.
Freda was a microbiologist for years, and it is in that capacity that her experience in this area may help. When we can food, regardless of methodology, we are using chemistry against microbes to ensure they don't survive.
I always emphasize safety and current methods and practices. Sometimes, that gets me in a position to not agree with the "old" ways.
Canning mistakes happen to everyone sometimes, but how do you know when it's safe to just re-can it? Here's how to know if you should reprocess or just throw it away.
Home canning and boiling your food to death. Boiling low-acid foods prior to eating them - not during the processing. Let's clear a few things up.
Tomatoes have long been canned by the traditional boiling water bath method. Tomatoes are very close to the safety borderline of acidity. Apparently, some varieties do not have a high enough acidity level for water bath canning....
Unsafe Home Canning Methods
Canning has come a long way since our Grandmother's time. Don't get me wrong, some of the old ways are wonderful! Yet, some home canning methods are still being used that are not considered safe anymore...
Liquid loss in home canning is common. It happens to us all on occasion. What could be considered extreme? SimplyCanning.com answers common newbie questions about liquid loss and safety.
Step-by-step directions on how to water bath can any high-acid food. High acid is any fruit, jam, jelly, or pickled item.
Sterilizing jars is not needed IF processing time is more than 10 minutes. Most home canning recipes call for at least 10 minutes processing time or more. If not, here is an easy way to sterilize your jars.
Step-by-step directions on how to run a pressure canner for any low-acid foods. Low acid is any vegetables or meat.
What do you need to know about preparing canned food for storage? Sharon shares some quick tips!
Remember, they are not tested for home canning, but does that really mean unsafe?
Which methods to use? Is my food high acid or low acid? Should I process in a water bath or pressure canner? Why? That is a common question ~ and a good one...
Canning terms can really mess us up if you think a word means one thing, and I think the same word means something else.