Canning­—Pressure vs. Boiling

For anyone who wants to do their own canning; there are two methods they should know about, and when to use one or the other.

Boiling Canning:
This method only requires a stockpot filled with boiling water and a rack on the bottom. Immerse your canning jars, with their canning lids secured, completely under water for several minutes. As the jar cools a vacuum seal is formed preserving your foods inside.

When to Use:
High Acidic foods such as fruits, pickled vegetables, sugar or sweet preserves, and tomatoes can be processed in the boiling canning method. To add more acid to a food, like tomatoes, include lemon juice or vinegar into the jar before boiling.

Pressure Canning:
This method requires the purchase of a pressure canner and reaches temperatures hotter than boiling water.

When to Use:
Low Acidic foods such as animal products, non-pickled vegetables, and soup stocks need to be canned at higher temperatures, so this method has to be used.

Why?
Some bacterias, such as botulism spores, can survive boiling temperatures, but will be killed in the much hotter pressure canning method.

Don't forget that Rural King Supply has all your canning supplies, including appliances and pots for both boiling and pressure canning! Stop in to your local Rural King Supply today to give canning a try, or try a new method!