Canning fresh food at home is an age-old method of preserving summer produce. Water bath canning systems are one of the most popular and safest types. Pressure canning systems are more expensive but can be used for any type of food. The USDA advises using these methods to reduce the risk of food poisoning.
Canning fresh food at home is an age-old method of preserving summer produce so it can be enjoyed during the winter months in climates where the growing season is limited. While some home cannons don’t use specialized equipment, canning systems can be purchased that simplify the process and often contain detailed instructions that help ensure food safety. Water bath canning systems are one of the most popular and safest types and involve immersing jars of food in boiling water to sterilize them. Another common method that is also generally considered safe when done correctly is pressure cooking jars of food. The use of conservative systems and following instructions carefully is important to avoid food poisoning botulism and other types of contamination that can be deadly.
The simplest double boiler canning systems can be purchased for around $20 United States Dollars (USD) and usually include a large enamel pot that can hold between seven and nine jars at a time. Canning this way involves placing the jars of food on the shelf at the bottom of the pot, filling them with the right amount of water, and boiling for the designated time to sufficiently kill any bacteria in the food. The sterile jars are then sealed for storage. While this simple system is affordable, a home dealer can start by purchasing a more expensive kit that includes accessories like an how-to and recipe book, sealable storage jars, and utensils that make the job easier.
Pressure canning systems contain the same major components as a water bath, but the cans are boiled in a pressure cooker, which has a sealed lid and reaches a hotter temperature than boiling water alone. Pressure cookers usually cost more, with prices starting around $80 USD, and the process takes longer to complete. They can be used for any type of food, however, unlike boiling water straws, which cannot be used for low-acid foods such as dairy products, meats, and most vegetables. The reason for this is that some foodborne bacteria that thrive in low acid environments can survive boiling water temperatures.
Some home cannons may not use canning systems, and many believe that putting hot food in a canning jar and sealing it is sufficient. You can find instructions for food preservation methods that involve microwaving, heating jars in the oven, or using the dishwasher. The United States Department of Agriculture (USDA) says these processes are unsafe because they don’t adequately sterilize canning tools or remove bacteria from food and shouldn’t be used. Those wishing to preserve food at home are advised by the USDA to use the double boiler or pressure cooker canning system to reduce the risk of food poisoning.
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