You can heat process many foods using a simple water-bath canning method. Most fruits and tomatoes can be canned this way. However, the length of time and other details vary for each type of food, and you’ll want to consult tested recipes to be sure you are safely canning.
However, meats, poultry, fish, less-acidic vegetables, and mixtures containing these ingredients must be processed using a pressure canner, which is fitted with a locking lid and a pressure valve. A pressure canner allows you to raise the internal temperature beyond what can be achieved with water-bath canning, which is required for killing the microorganisms that could grow in lower-acid foods.
Pressure canning is considered by many to be the only safe way to process low-acid produce, meats, fish, poultry, etc. Pressure canners double as water-bath canners, so if you don’t already have a large water-bath canner or stock pot, and you only want to make ONE purchase, you might think about purchasing a pressure canner which you can safely use to process ALL foods. Additionally, pressure canners can be used to rapidly cook your meals—in ⅓ to 1/10 the time of conventional methods.
Foods that may be canned using Water-Bath Canning Process (temperature of 212 °F):
Fruit | Tomatoes | Jellies and Jams |
Pie Filling | Salsa | Pickled Foods |
Spreads | Sauces | Vinegar |
Foods that must be canned using High Pressure Canning Process (temperature of 240 °F or greater):
Meat | Poultry | Fish |
Vegetables (low-acid) | Soups and Stews | Mixtures with any foods on this chart |
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