Canning is a great way to preserve food for later use, but have you ever heard of water bath canning and pressure canning? These are two different methods of canning and it's important to know the difference between the two in order to choose the right one for your food.
Water Bath Canning: This method is best for high-acid foods like fruits, pickles, and salsa. The jars are placed in a pot of boiling water and the heat from the water creates a vacuum seal on the jars, preserving the food inside.
Pressure Canning: This method is best for low-acid foods like vegetables, meat, and poultry. The jars are placed in a pressure canner, which creates a high-pressure environment that kills off any harmful bacteria. This method is necessary for low-acid foods because boiling water is not enough to destroy the bacteria.
When deciding between water bath and pressure canning, it's important to consider the acidity of the food you want to preserve. If you're not sure, there are many resources available to help you determine the acidity of your food.
Water bath and pressure canning are two different methods of canning that are best suited for different types of food. By understanding the difference between the two and choosing the right method for your food, you can ensure that your canned foods are safe and delicious to eat.