Home Canning Safely
Preventing food spoilage is the key to safe canning. Over the years, home canning has become safer and better. Scientists have standardized processing methods, and home canners know more about using these methods.
When you follow up-to-date guidelines exactly, you don’t have to worry about the quality and safety of your home-canned foods. Here are some tips for handling, preparing, and processing your food:
Wash and prepare your food well. This removes any dirt and bacteria.
Always use the correct processing method for your food. Process all high-acid and pickled food in a water-bath canner. Process all low-acid food in a pressure canner.
Process your filled jars for the correct amount of time. Also, if you’re using a pressure canner, process them at the correct pressure.
Make altitude adjustments. If your elevation is higher than 1,000 feet above sea level, make the proper adjustments in processing time and pressure for your altitude.
Depressurize the natural way. Allow your pressure canner to depressurize to 0 naturally.
Let your jars cool. Allow your processed jars to cool undisturbed at room temperature.
Canning & Preserving Glossary
acidity level
The pH level of a food, which helps to determine the proper method of canning. Experts generally recommend using a pressure canner for low-acid foods such as vegetables and meats, or a water-bath canner for high-acid foods such as fruits and pickled foods.
Canning & Preserving Glossary
dehydrator
An electric kitchen device used for drying (dehydrating) foods. Includes a thermostat and fan that help to regulate temperatures.
Canning & Preserving Glossary
headspace
In canning and preserving, the amount of space between the top of the food or liquid in a jar and the inside of the lid.
Canning & Preserving Glossary
nonreactive utensil
A kitchen tool that won't change the taste of acidic foods that it comes in contact with (recommended when canning and preserving foods).
Canning & Preserving Glossary
pH
A measure of acidity or alkalinity (stands for potential of Hydrogen). In food preservation, the pH or acidity level of a food helps to determine the proper method of canning.
Canning & Preserving Glossary
pressure canning
The recommended process for canning and preserving low-acid foods (such as vegetables and meats); uses a pressure canner.
Canning & Preserving Glossary
water-bath canner
A large kettle used for canning and preserving jars of (typically high-acid) food.
Canning & Preserving Glossary
water-bath canning
The recommended process for canning and preserving high-acid foods (such as fruits and pickled foods); uses a water-bath canner.
