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
- A large, deep pot
- A pressure canner
- Mason jars with lids and bands (always start with new lids)
- Clean, damp cloth
