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Canning is a method to preserve food in jars for a long period of time. Food or beverages are placed into jars and sealed finger tight. They are then heated to high temperatures killing microorganisms and inactivating enzymes that could cause food to spoil. The heating process pushes air from the jar creating a vacuum seal as food cools. There are two methods that I use at home for preserving food, water bath canning and pressure canning. I will explore both.
- Water bath canning. This method is a lower temperature canning process, ideal for high-acid foods and recipes that incorporate the correct measure of acid. It is recommended for fruits, jams, jellies, salsa, tomatoes, pickles, chutneys, sauces, pie fillings, and condiments.
- Pressure canning. This is a high temperature method needed to safely preserve low-acid foods. It is recommended for all meats, including poultry and seafood, vegetables, and broths.