Brummet's Conscious Blog

Basics of Canning *Written by Ruth O’Neil Canning is a great way to preserve food for later use. While cans of food are quickly and easily purchased at the local grocery store, home canned foods taste better and do not contain many of the harmful preservatives found in commercially canned food. For people who like to garden and grow their own vegetables, canning is definitely something worth learning to do. There are two types of canners. One is a water bath canner and the other is a pressure canner. A water bath canner is a large pot with a loose fitting lid that is suitable for processing any foods that are high in acid. Tomatoes, peaches, pears, apples, jams, and jellies are all perfect for using a water bath canner. A pressure canner is a must for canning low acid foods. Low acid foods include both green and dried beans, corn, potatoes, soups, and meat. It is the pressure that builds up that allows foods to reach a temperature that is high enough to kill bacteria...