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Pressure canning

According to the Ball website, low-acid foods, meats, poultry, and vegetables, are easy to preserve, but they require special handling to eliminate the risk of spoilage caused by the bacteria Clostridium botulium and its toxin producing spores. In order to prevent this spoilage, low-acid foods MUST be heat processed at a temperature of 240°F for the established processing time in a tested fresh preserving recipe. The only way for a fresh preserver to achieve a 240°F temperature is in a pressure canner.

Tools you will need include:

  • A pressure canner
  • Glass preserving jars, lid and bands
  • Common kitchen utensils
  • Fresh veggies, meat, poultry, seafood & other quality ingredients

The Ball website gives a very concise step by step set of instructions and introduction to the pressure canner.

The Presto site is another good source for “tested recipes.”

If you’re nervous about the whole PRESSURE canning aspect of food preservation visit http://www.canningpantry.com/using-pressure-canners.html for further orientation and steps for a successful pressure canning experience. Then dial a friend who pressure cans. Visit her kitchen and watch her work. Soon you’ll be confident and ready to give the method a try. And, wow, what variety and flavor will appear on your pantry shelves.

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