Difference between revisions of "Canning"
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'''Boiling Water Bath canning''' (aks BWB) is standard practice for high acid foods such as fruits like peaches, apples, oranges, pickles, fruit juices etc. | '''Boiling Water Bath canning''' (aks BWB) is standard practice for high acid foods such as fruits like peaches, apples, oranges, pickles, fruit juices etc. | ||
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Each method is different and each, done correctly is safe and effective. | Each method is different and each, done correctly is safe and effective. | ||
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| + | * It is safe to use the boiling water bath method for fruits, pickles, jams and jellies. Vegetables and meats MUST be canned in a | ||
| + | pressure canner unless they are pickled. <!--Cheryl Driggs@Food storage--> | ||
[[Category:Food Preservation]] | [[Category:Food Preservation]] | ||
Revision as of 23:37, 14 February 2010
Boiling Water Bath canning (aks BWB) is standard practice for high acid foods such as fruits like peaches, apples, oranges, pickles, fruit juices etc.
Pressure canning is the only safe method recommended by the USDA and is used for veggies, meats, ready to eat meals like stews, chilils etc. and for mixed items and items of uncertain acidity.
Each method is different and each, done correctly is safe and effective.
- It is safe to use the boiling water bath method for fruits, pickles, jams and jellies. Vegetables and meats MUST be canned in a
pressure canner unless they are pickled.
