WHAT IS CANNING?
Home canning is the process of preserving food in a jar. You can do this using a water bath for high acid foods (most fruits), or a pressure canner for low acid foods (vegetables, meat, seafood).
Despite 'canning' being associated with canned foods from the supermarket, it comes from 'can' which is short for 'canister'. The canister could be metal or glass.
To can foods, is to seal and heat it in a canister to make it shelf stable. This allows you to store it at room temperature for many years depending on the contents.
The process of water bath canning creates a vacuum seal and kills bacteria that would spoil the food. This is only suitable for high acid foods, as the high acid content prevents the growth of spores of the bacterium Clostridium botulinum, which can cause botulism.
Pressure canning is more inclusive of what can be preserved. Many food can be processed safely in a pressure canner. I like to have the ability to make whole meals with meat, vegetable, seasonings. This means that when I don't feel like making dinner or a big mess, pulling a jar out of the cupboard can be even easier than ordering takeaway.
CANNING RECIPES
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