FCS@Home: Summer Canning!
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Water Bath Canning is using a large pot of water to make a seal on jars for canning. Water Bath canning should be used for foods that are high in acids like fruits or vegetables that are pickled.
As we are gearing towards harvesting our summer produce from our farms and our gardens, we may find ourselves trying to figure out how to save as much of our fresh garden vegetables as we can, as we may not be able to consume it all in a short amount of time.
Preserving our foods is the answer, and one of the best ways to do that is through canning. There are two different methods, water bath canning and pressure canning. Water Bath canning is for higher acid foods like fruits for jamming or acidic pickles, while pressure canning is done for low acids foods like many vegetables and some meats products. Knowing which method to use is important as it prevents food spoilage and food borne illness. Water Bath canning may rely on the acid in foods to make an unpleasant environment for dangerous bacteria to grow, thus killing them. Pressure canning uses pressure to increase temperature of processing, low-acid foods so that they may kill of bacteria that may form spores like Clostridium botulinum. Spores help to protect some bacteria from harsh conditions.
This is a pressure canner used for the pressure canning method. This helps to safely process low-acid foods. Examples of low-acid foods are many vegetables not for pickling and meat products.
If you would like more information on canning or need an examples of canning safely, be sure to check out some of our FCS@Home videos. This week, we have a video on pressure canning green beans. You can also check out amazing resources on canning and other methods of food preservation at The National Center for Home Food Preservation, through the University of Georgia Extension. You can also contact our office for any questions on canning or checking pressure canner gauges on dial pressure canners at (704) 283-3801.