I'm debating canning but I don't have a pressure canner. I was just wondering what the best method to can would be since I don't want to get botulism and I want the canned food to last for a long time.
The "Hot Water Bath" method involves completely submerging and heating jars in boiling water for 5 to 85 minutes, depending on the type and amount of food.
Be aware that this method, unlike pressurised canning, will not kill Clostridium botulinum, so it may only be used for highly acidic food (with a pH of 4.6 or less) unless the jars will be stored at low temperature (below 3 degrees C or 38 degrees F).
Without a canner you are limited to canning high-acid foods.
Botulism spores don't die at 212F, the boiling point of water. A pressure canner boiling water at 15PSI raises the boiling point to 250F or so which will kill the spores.
The bacterium cannot grow in a high acid environment and so high-acid foods such as fruit and pickles do not need to be processed in a pressure canner. Look for recipes for such foods. As use2199 said they will involve boiling the jars for a while to kill things.
An excellent resource is the Ball Blue Book that can often be found near the canning supplies in grocery stores. It always calls for Ball products of course but it has a ton of good canning recipes and instructions.
Don't experiment. Botulism is not a fun thing. Your lips get tingly and then you die shortly aftwards.
I don't have a pressure canner either, so whatever I have that's not safe to can, I freeze in http://www.canningpantry.com/freezer-jars-quart.html . (which I got on sale for less than three bucks for three last month)
Salsa, tomato sauce, and various pickled vegetables are typically all you can do if you want to have a shelf stable product using a boiling water bath. Nowadays, many recipes add extra acid (vinegar or lemon juice typically) to tomato products to make sure that botulism spores can not grow because tomatoes today have been breed to be sweeter than in days past.
Freeze the food or spring for the pressure canner if you want to do low acid vegetables, meat, soups or stews.
Here are the things I'd have liked to know before I tried hot water canning:
I'm considering canning some fruit compotes to use with yogurt, and the recipe I want to use (which was not designed with canning in mind, found here: http://www.simplebites.net/how-to-make-your-own-fruit-bottom-yogurt/ ) calls for cornstarch to be used to thicken everything up. Now, I do not have a pressure cooker, so I would be doing this with a water bath canner, and I'd like to know if the cornstarch is going to lower the acidity of the fruit mixture, or if I should use some other thickening agent or method. Thanks!
I want to bottle (and store) about 16 oz of barbcue drippings I captured from cooking brisket. Do I have to use the "pressure canning" method to can the drippings, or can I just bottle it using the boiling water bath method? I would prefer the latter. But either way, do I need to add citric acid to make it safe? And if so, how do I know how much to use?
Well, unfortunately the present my mom got me last Christmas turned out to be a pressure cooker and not a pressure canner. I've read that it is unsafe to can low acid foods using a pressure cooker. But is it safe to can high acid foods in a pressure cooker? I'd like to do this because it uses a lot less water and a lot less energy than boiling water canning. Does a pressure cooker actually cook to a lower temperature than a pressure canner? (My pressure cooker just has two settings (high and low) and I don't know what the PSI is on them.
Some of the more expensive rice cookers advertise that they use pressure in combination with induction to cook rice. On one Japanese website that sells rice cookers, they showed some diagrams that I couldn't follow since they were in Japanese, however, the images seemed to indicate that the water is changed in some way (maybe taste) because of the pressure cooker. The rice cookers that include a pressure cooker cooking method are also more expensive. So, what exactly is the purpose of this pressure cooker method? Thanks!
Currently canning some banana peppers. I have a large stock pot set up with a 3 jar canning rack. I just finished a round of jars in the stock pot and the water was boiling. How cool should I let the water get before I put the next round of jars in to start heating up? I don't want to break my jars by putting them into the pot when its too hot. I realize this is an inefficient way to do this, but I don't have another pot big enough to heat my jars (the only other one that is close currently has my hot vinegar solution in it).
I wanted to make and can, my Grandma's tomato soup. However I don't have a pressure canner. I made the soup in a 15 PSI pressure cooker and then poured it into sterilized jars and then canned it in a water bath canner, but now I am second guessing myself. Is this safe?
I'm shopping for a pressure cooker. Could anyone advise me on what size of pressure cooker is sufficient for cooking a pound of beans? I don't want to buy one that is too small and overcrowd it.
I am in the midst of canning a variety of items that require either boiling water bath processing or pressure canning. I usually use a two part lid and screw band (Ball or Kerr) with jars, but this year I found some really pretty jars made by Quattro Stagioni, that have one piece lids. There are directions for canning included, but they don't really advise whether the lids are appropiate for pressure canning. I am hoping that someone may have experience and can lend their advice to me.
I am asking for advice on canning a tomato pasta sauce. It consists of canned tomatoes, butter, and some onions. I already did a Google search, but the results are contradicting. Some people claim that you can just pour the hot tomato sauce in a clean glass, put the lid on & flip it over until cool. Another method seems to involve cooking the glasses in hot water (stovetop or oven). But the reason that really leaves me confused is an article that claims that you can't can a tomato sauce at all without a pressure canner because of the pH-value. So what is this all about - can I safely