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Safe Canning Methods

There are two safe ways of processing food, the boiling water bath method and the pressure canner method:

The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves. In this method, jars of food are heated completely covered with boiling water (212°F at sea level) and cooked for a specified amount of time

Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood. Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F. This temperature can only be reached using the pressure method. A microorganism called Clostridium botulinum is the main reason why pressure processing is necessary. Though the bacterial cells are killed at boiling temperatures, they can form spores that can withstand these temperatures. The spores grow well in low acid foods, in the absence of air, such as in canned low acidic foods like meats and vegetables. When the spores begin to grow, they produce the deadly botulinum toxins(poisons).

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The low acidic foods include:

meats

seafood

poultry

dairy products

all vegetables

High acid foods have a pH of 4.6 or less and contain enough acid so that the Clostridium botulinum spores can not grow and produce their deadly toxin. High acidic foods can be safely canned using the boiling water bath method.

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Canning Utensils

Helpful items for home canning and preserving:

Jar lifter: essential for easy removal of hot jars.

Jar funnel: helps in pouring and packing of liquid and small food items into canning jars.

Lid wand: magnetized wand for removing treated jar lids from hot water.

Clean cloths: handy to have for wiping jar rims, spills and general cleanup.

Knives: for preparing food.

Narrow, flat rubber spatula: for removing trapped air bubbles before sealing jars.

Timer or clock: for accurate food processing time.

Hot pads

Cutting board

There are also many specialty utensils available like apple slicers, cutting spoons for coring and pit removal, corn cutters and fruit skinners.

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Jars

Mason jars and Ball jars specifically designed for home canning are best. Commercial mayonnaise jars, baby food and pickle jars should not be used. The mouths of the jars may not be appropriate for the sealing lids and the jars are not made with heavy glass and they are not heat treated.

Jars come in a variety of sizes from half-pint jars to half-gallon jars. Pint and quart Ball jars are the most commonly used sizes and are available in regular and wide-mouth tops. If properly used, jars may be reused indefinitely as long as they are kept in good condition.

Atlas jars should not be used for home preserving and canning.

Jar Lids

Most canning jars sold today use a two piece self-sealing lid which consists of a flat metal disc with a rubber-type sealing compound around one side near the outer edge, and a separate screw-type metal band. The flat lid may only be used once but the screw band can be used over as long as it is cleaned well and does not begin to rust.

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The high acidic foods include:

fruits

properly pickled vegetablesCertain foods like, tomatoes and figs, that have a pH value close to 4.6 need to have acid added to them in order to use the water bath method. This is accomplished by adding lemon juice of citric acid.