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canning

Canning Bacon and Sausage

Canning Bacon and Sausage

Canning of meats is a bit daunting for some, especially beginners. But there are people who have pioneered these preserving processes for us, so we can use their experiences to build up our confidence in this area. Learning these processes will allow you to have bacon and sausage on hand, even if you don’t have a freezer.

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Canning 202: Low-Acid Vegetables

Canning 202: Low-Acid Vegetables

The acidity of a vegetable determines whether is should be processed in a water bath canner or a pressure canner. Low-acid vegetables (in fact, any low-acid food) do not contain sufficient acidity to destroy Clostridium botulinum bacteria, the bacteria responsible ...

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Canning 201: The Pressure Canner

Canning 201: The Pressure Canner

If used following the manufacturer’s safety rules, pressure canners can be both safe and economical. Pressure canning is for preserving foods with low acid contents, and has been used for decades. All canners should have a removable rack to place ...

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