What Foods Get Pressure Canned or Water Bathed Canned
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What Canning Does |
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Low Acid Foods Must Be
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High Acid Foods May be
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Pressure canning is the only way to safely can low-acid foods such as beans, corn and carrots as well as meat, fish and poultry. Meat, fish, poultry and all common vegetables except tomatoes should be canned in a steam-pressure canner. NEVER can these foods in a boiling water_bath canner, an oven, a steamer without pressure or an open kettle. The pressure canner is the only method of home canning that will heat these foods enough to kill the dangerous bacterial spores of Clostridium botulism within a reasonable time. In order to kill all bacteria, their spores and the toxins they produce, low-acid foods must be super-heated to a temperature of 240F and held there for a specified time. Because the steam inside the canner is pressurized, it's temperature exceeds the boiling point of water. |
Acid foods are processed in a boiling-water canner. The heat is transferred to the product by the boiling water which completely surrounds the jar and two-piece cap. A temperature of 100 degrees C (212 degrees F) is reached & must be maintained for the time specified. This method is adequate to kill molds, yeasts, enzymes and some bacteria. This method never reaches the super-high temperatures needed to kill certain bacterial spores and their toxins, which can produce botulism, therefore, this method cannot be used for processing low-acid foods. See more about the Basic Steps for this method. |
Examples |
Examples |
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Vegetables Meats Poultry Seafood
soups stews chili |
Fruits Jams Jelly Pie Filling Fruit Syrups Fruit Butter Conserves Marmelade Preserves |
All fresh fruits, vegetables, and meats are perishable.
With the exception of some fruits and a few vegetables,
fresh foods must be prepared and served soon after harvesting
or they begin to spoil, to change color and flavor,
and ultimately to decompose. This is nature's plan.
A few day's storage in the refrigerator will delay these
processes, but it takes something drastic to halt them
completely. Canning does this by heating food in sealed
containers. The heat destroys the troublesome organisms
and the sealed containers prevent recontamination of
the processed food.