Pressure Canning

Pressure canning is the only safe method for canning low-acid foods which are foods with a pH of greater than 4.6. Because of the danger of botulism, low-acid foods must be canned in a pressure canner which means that the water (boil) bath canning method is not safe and should not be used for low-acid…

Recently, I was at Walmart standing in the canned food aisle shocked because almost every can of vegetables, meats, fruits, and just about any other type of canned good you can think of was sold out! The worldwide pandemic had people in a frenzy. At that moment I could not help but wonder, Is a…