Canning #
“Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state.” —
Wikipedia
- Where to find tested, evidence-based guidelines
- Pressure Canning
- Water Bath Canning
- About Mason Jars
- Why Dry Canning is Unsafe
Processing food for preservation in glass jars sounds simple, but due to the risk of botulism, you should comply with guidelines recommended by reliable sources, such as the US Department of Agriculture, university studies, or cookbooks published by canning equipment manufacturers.
Pressure canning heats foods to temperatures high enough to kill clostridium botulinum bacteria. Pressure canning is recommended for low acid foods such as meat, beans, vegetables, and soups--none of which can be safely canned using water-bath methods.
Water Bath Canning (a.k.a. boiling water canning) is a method of preserving high acid foods such as jams, jellies, and pickles.
Mason jars are glass containers for preserving fruits and vegetables at home. Jars are available in several standard sizes. Mason jars are an old invention, but they remain the most reliable containers for food canned in the home.
Dry canning is a discredited method of preparing foods for long-term storage. The Internet offers many videos and articles promoting dry canning--a.k.a. oven canning. But according to experts, dry canning is unsafe. Here's what you need to know.