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Today’s episode continues the Canning 101 theme by identifying and discussing the two recommended methods for safe home canning of foods.  Those methods are:  Boiling Water Bath and Pressure Processing.  I also discuss unsafe and outdated methods of home canning experts recommend should no longer be used.

Listen and you will learn:

– A review of the basic concepts of preventing botulism and food poisoning,

– Principals of safely processing low-acid versus high-acid foods,

– How boiling water processing works versus pressure processing.

– Unsafe methods of home canning no longer recommended by experts including:

  • Open kettle canning.
  • Processing your jars in a conventional oven, dishwasher, or microwave oven.
  • Using parafin wax for sealing.
  • So-called “canning powders”

 

 

 

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