In home food preservation, two popular methods stand out for ensuring the longevity and safety of your culinary creations: Water Bath Canning and Pressure Canning. These techniques, while sharing the ...

Acidic foods go with water bath canning; low-acid foods need the heat from pressure canning. What is the best method of ...

A pressure canner heats food to high temperatures (240-250 degrees F or higher) and destroys the spores that produce the botulism toxin. A boiling water bath canner, which can be used for canning ...

Processing jars in a boiling water bath or in a pressure canner drives air out of the jar and produces a stronger vacuum seal. Open kettle canning is not safe! It is especially dangerous when used for ...