Pressure-Canning Combination Foods
Use the pressure canning technique for all combination foods — it’s the only definitely safe canning method when combining foods, especially when canning combined low-acid and high-acid foods. Process all combination foods in a pressure canner.
For best results, use these tips when making combination foods:
Cut all ingredients uniformly to ensure even heating. Get the pieces as close to the same size as possible.
Use the longest processing time given when combining foods. For example, the processing time for only corn in a 1-quart jar is 1 hour and 25 minutes, and for only lima beans in a 1-quart jar is 50 minutes. Therefore, the correct processing time for combining corn and lima beans in a 1-quart jar is 1 hour and 25 minutes.
Always use the jar size recommended in your recipe. Some combination foods may be canned in either pints or quarts; other foods may be suited only for pints. Use the jar size stated in your recipe.
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.
