pressure canning

Pressure Canning: A Step-by-step Guide

Low-acid foods MUST be heat processed at a temperature of 116°C to eliminate the risk of spoilage caused by the bacteria Clostridium botulium and its toxin-producing spores. Pressure canning is the only way to fresh preserve at 116°C. Suitable for… Low-acid foods Vegetables, soups, stews, stocks, meats, poultry and seafood Things you’ll need Your preserving recipe and ingredients…

water bath canning

Water Bath Canning: A Step-by-step Guide

The acid in high-acid foods act as a natural preservative that prevents them from going bad easily. Hence, the 100°C temperature of boiling water is usually sufficient when canning them. Suitable for… High-acid foods Some fruits & juices, jams, jellies and other fruit spreads, salsas, tomatoes with added acid, pickles, relishes, chutneys, sauces, vinegars and condiments. Things…