Canning is a process through which a person can preserve food inside a can/jar for a long period.
Before canning, you have to consider two things, whether the food you want to can is a low acid food or high acid food.
Low acid foods consist of soybeans, tofu, cabbages, beets, lentils, etc. These types of foods have a pH higher than 4.6.
Whereas foods that have a pH lower than 4.6 are called high acid foods. These types of foods include grains, sugar, fish, fresh and processed meats, etc.
The reason for identifying the type of food you have is tied to the type of canning it needs.
There are three ways to can your food:
- Pressure canning through a pressure canner.
- Canning with a pressure cooker.
- Water bath canning.
According to the United States Department of Agriculture (USDA), you can only use a specialized Pressure Canner to can low acid foods. Any other type of canning may end up harming your health. Because only a pressure canner can get temperatures that are over 240 degrees Fahrenheit.
Low acid foods can produce bacteria called Clostridium Botulinum. If you use a pressure cooker, for example, it will only get to a maximum temperature of 212 degrees Fahrenheit which can kill the bacteria but it will leave the spores that can produce a deadly toxin called the Botulism Toxin. Only a pressure canner that can produce temperatures higher than 240 degrees Fahrenheit can kill both.
Now, for low acid foods, you can use a pressure cooker or a pot. The only difference between the two is the time required. Because the pressure cooker produces higher temperatures, the canning time required is much lower.
The Process Of Canning Broth Without Pressure Cooker
If you don’t have a pressure cooker at home, you might be thinking about using the water bath canning to preserve your high acid foods.
The video below shows the traditional way to can broth.
Warning: Pressure canning is more effective to kill the botulism potential. The traditional canning broth method mentioned is NOT a scientifically approved method. Try at your own risk!
You can preserve a high acid broth through Water Bath Canning by following these steps:
- Cleanliness is everything in canning. Make sure your kitchen is perfectly CLEAN.
- Make sure there are no imperfections, cracks, chips on the jar. They create pockets and pockets don’t allow you to have a perfect seal.
- Sterilize your jars and caps. Place them inside a pot of boiling water for 10 minutes.
- Take them out and clean the rim of your jars with a paper towel dipped in vinegar.
- Make sure your broth is not cold or room temperature. Heat it if it’s cold.
- Put your high acid broth inside the jars immediately. You don’t want the jars to cool off.
- Seal the jars with the caps properly. Make sure not to overdo it.
- Place the jars inside the pot. The water inside should be enough to completely submerge them.
- The jars will be boiled for 90 minutes. Make sure to flip the jars halfway through the boiling process.
- Take them out and let them cool for an hour.
- Try applying pressure on top of the lid. If nothing pops then your jars are properly sealed. If not, you will have to repeat the process once more.
- Make sure to follow a certified recipe whenever you are trying to Can your food. Because the safety of your family is in your hands.
If you are looking for a SAFE method, try PRESSURE CANNING broth as per the videos below!