Low-acid foods must be processed at a temperature that is hotter than boiling water. Compared to water bath canning or steam canning, which processes jars at 212ºF, a pressure canner processes at 240ºF, the necessary temperature for destroying food spoilage organisms in foods with a pH greater than 4.6. Such low-acid foods include poultry, seafood, meats, and most vegetables.
Read MoreAdd to Favorites Previous generations grew crab apple trees as an edible, not just decorative, tree. People knew how to care for apple trees and nurtured these trees well to …
Read MoreAdd to Favorites Knowing how to dehydrate food is a matter of survival for many. I learned food preservation methods from my grandmother. Her pantry is still an object of …
Read More