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.
There are no preserving police. I always emphasize safety and current methods and practices. Sometimes that gets me in a position to not agree with the "old" ways.
A Microbiologist’s Advice on Misunderstandings in Canning. 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.
Should you boil your low acid foods just before serving them? Some say yes, some say no. Please know this.... you do not need to boil your jam jelly or pickled items before eating. That would be crazy. These are all high acid foods that are processed in a waterbath canner.
Now we get to the low acid foods. :) This is where the fun begins.
Canning Tomatoes Safely
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 issues in home canning. This is a question that has been asked numerous times. Sometimes liquid is lost during processing.
A severe, sometimes fatal food poisoning caused by ingestion of food containing botulin. Learn what it is, how to avoid it. You'll be preserving foods with peace of mind.
Safe and Unsafe methods
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....
Step by step: Pressure Canning
Step by step directions on how to run a pressure canner for any low acid foods. Low acid is any vegetables or meat.
Step by Step: Water Bath Canning
Step by Step directions on how to water bath can any high acid foods. High acid is any fruit, jam, jelly or pickled items.
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.
When you take food out of storage, do not eat food from jars that have lost their seal or have bulging tops. If in doubt, throw it away!...
Canning terms can really mess us up if you think a word means one thing, and I think the same word means something else.
Altitude adjustment charts.....