How-to: Pressure canning at home

If you’ve decided to give pressure canning at home a try, a little scientific background information is in order.The ability to preserve low-acid foods — and here, acidity refers to pH and not to flavor — is the primary reason to use the pressure canner. Low-acid (high-pH) foods include onions, garlic, peppers, corn, beans and many tomato preparations such as salsas. Low-acid foods must be brought to 241 degrees to kill food-borne toxins (like botulism).*Read full article >>

















from Lifestyle: Food, Style, Travel, Advice, Home, Garden & More - The Washington Post http://ift.tt/1yqeE0T

via lifestyle