Canning
Best Pressure Canner, Reviewed: What 80 to 250 Dollars Actually Buys
For most kitchens the right buy is a 16–23 quart aluminum stovetop canner in the $100–150 range — it holds 7 quart jars or up to 20 …
Water-bath vs pressure by the pH 4.6 line — only USDA/NCHFP-tested recipes, because botulism doesn't negotiate.
For most kitchens the right buy is a 16–23 quart aluminum stovetop canner in the $100–150 range — it holds 7 quart jars or up to 20 …
Green beans are low-acid and must be pressure canned — 20 minutes for pints, 25 minutes for quarts, at 11 PSI on a dial gauge or 10 PSI weighted at se…
Standard Mason jars come in 4, 8, 12, 16, 24, 32 and 64 oz, in two thread widths — regular mouth (70 mm) and wide mouth (86 mm). Glass costs $0.95–$1.…
Tomatoes are the borderline food in canning, landing around pH 4.3–4.9 — some batches slip above the critical 4.6 mark. Because you cannot…
Plain vegetables are low-acid, so every one needs a pressure canner at 11 PSI dial or 10 PSI weighted at sea level — never a water bath. Times run fro…
Begin with high-acid, water-bath recipes that are hard to get wrong — jam, applesauce, dill pickles, peach halves, and pickled beets. Each is a …
A pressure canner is the only safe way to preserve low-acid food at home — vegetables, meat, poultry, seafood, dried beans, corn. Sealed and held at 1…
Boiling-water canning is safe for a single category of food: high-acid, at pH 4.6 or lower — jams, pickles, most fruit, and tomatoes with added acid. …
One number settles it: pH 4.6. High-acid foods at or below 4.6 are safe in a boiling-water bath at 212°F (100°C). Low-acid foods above 4.6 req…