DIFFERENT CANNING METHODS:

 Home canning methods

There are two home methods canning.
1) Water bath canning 
2) Canning  with pressure canner 

water bath canning

Water bath canning is a faster, lower temperature preserving process that is for high-acid foods. The acidity of food is VERY important for water bath canning. The acidity kills bacteria which will lead to spoilage and botulism, a rare but deadly disease spread by bacteria. Fruits and vegetables that are perfect for water bath canning include:

• Citrus Fruits
• 
  Fruit juices
• Jams and jellies
• Salsas
• Fresh tomatoes (with added acid)
• Pickles and relishes
• Sauces 
• Vinegar
• Condiments
• Peaches 
• Pears 
• Apples 
• Plums 
• berries 
• fruit butters 

Canning with a Pressure Canner 

Pressure canning is used for low acid foods, meat, and seafood. A pressure vessel is designed to heat the contents of a pan to 240 ° F, effectively eliminating the risk of bacteria. food origin. Foods that are ideal for pressure canning include:

1) Green Beans
2) Potatoes 
3) Meat 
4) Greens
5) Poultry 
6) Dairy Products
7) Sea Food
8) Vegetables 
9) Pumpkins 
10) Beets

 

Needed Equipment For Canning:

Jars

Mason jars and Ball jars fully designed for home canning are best. Commercial mayonnaise jars, baby food and pickle jars must be try to not use. Because the mouths of that jars are not appropriate for the sealing lids and that jars are not made for treated the high heat. There are a lot of verities of jars. They have different size some are big with small mouth size and some are small to big mouth size but always try to select that jar which as good tight lid.

Every jars can not be used for home preserving and canning.

Canning Utensils

Helpful items for home canning and preserving:

• Jar
• Jar lid
• Jar lifter: its important for removing the hot jars.
• Jar funnel: it helps in pouring small items and liquid into jars.
• Lid wand: magnetized wand use to remove the treated jar lids from hot water.
• Clean cloths: use to wipe jars, spills and general cleanup.
• Knives: for cutting.
• Narrow, flat rubber spatula: use to remove the trapped air bubbles before sealing jars.
• Timer or clock: for note the food processing time.
• Hot pads
• Cutting board