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Canning and Preserving Posts
Posted 7/19/2009 @ 12:47:58 pm by todaysbaker.com
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There are two main types of canning -- pressure canning and boiling-bath canning. Which type of food you are working with determines the process -- foods that are higher in acidity can be canned using the boiling-bath method. Lower-acid foods should be canned using the pressure method, to preserve them properly.Higher acidity foods include fruits, pickles, most tomatoes, sauerkraut, jams, jellies ...
Posted 7/17/2009 @ 2:27:39 pm by todaysbaker.com
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With home gardens coming back into vogue in a big way, thanks to a tough economy, it's no surprise that home-gardening's preservation partner, canning, is also staging a comeback.
Those who had experience with canning in years past now have a renewed interest. Others are expressing interest for the first time. Canning classes being offered have often filled up within days, causing an actual waiti...
Posted 7/17/2009 @ 2:16:51 pm by todaysbaker.com
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Here are some important canning tips from the National Center for Home Food Preservation and the United States Department of Agriculture (USDA):
** Have the guage on your pressure canner tested at least once a year.
** Using the proper technique from beginning to end is tantamount to preserving your foods safely.
** Use a pressure-canning method for low-acid food, such as meats, poultry, fresh...
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