You’ve probably canned peaches or made your own freezer jam, but have you ever thought about canning actual meals? Forget commercial canned stews and soups, which are usually full of sodium, MSG and other preservatives, and can your own meals ...
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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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