Pressure canning is the process of preserving foods in a kettle pressurized with steam. It’s the only safe method for low-acid foods. If it’s not done properly, home canning can have a high risk of ...

Canning is a great way to preserve produce from your garden or local farmers market. During the cold winter months, you can grab a jar of preserved food, and the fresh flavors can transport you back ...

Pressure canners allow us to safely preserve low-acid foods at home. Because low-acid foods like vegetables and meat are more susceptible to botulism, these foods must be canned in a pressure canner.

Many myths exist about safe ways to can foods. The reality is that food must be processed using the right equipment and the right recipes to ensure safety. The type of canner you need depends on the ...

Place jars in your water bath canner, covered with 1–2 inches of hot water. Bring to a full rolling boil, and process for 25 ...

When canning low-acid vegetables, meats and soups, they must be processed in a pressure canner in order to destroy botulism spores that can cause a deadly illness. These foods cannot be safely ...