People occasionally ask, "why use a water bath method or a pressure canner?" adding:
As preposterous as the "dishwasher method" may seem, all of these methods are unsafe . And it may be true, that no one in their family has died (yet) from their canned food, just as there are occasionally smokers who live to 100 or children who play in the street and don't get hit by a car, it's hardly something a rational person does (yes, for the record, I AM saying that smokers are behaving irrationally or are in addicted denial) . Botulism food poisoning is nothing to mess with! See this page for detailed information about botulism food poisoning.
But no rational person would recommend these either.. (note: don't take MY word for it - click here to see this list of references from major universities and US government, all saying the same .)
Now, for those of you non-smokers who are still reading (the smokers are now busy writing me hate mail, or by now need a nicotine break, so they've gone outside); here are detailed explanations and references from authoritative sources:
"An old out-dated method of canning - the open-kettle method - is now considered unsafe. In this method, foods were heated in a kettle, then poured into jars, and a lid was placed on the jar. No processing was done. With this method there was often spoilage, because bacteria, yeasts, and molds that contaminated the food when the jars were filled were not killed by further processing. The growth of these microorganisms, in addition to spoiling the food, often caused lids that did seal to later come unsealed. This method resulted in a very real danger of botulism."
"Steam canning is not recommended at this time for either acid or low acid foods . Processing times for use with current models have not been adequately researched. Today's steam canner looks like an upside-down boiling water canner. The base is a shallow pan with a rack that is covered with a high dome lid. After the jars of foods are placed on the canner's base, a small amount of water in the base is brought to a boil and the dome fills with steam. The jars and foods in them are heated by the steam surrounding them. However, steam canners do not heat foods in jars exactly the same as boiling water canning does. Low acid foods are potentially deadly because Clostridium botulinum bacteria could survive the steam canning and produce the poison that causes botulism. Acid foods may also be underprocessed and therefore could spoil."
Some studies have concluded that:
- Atmospheric steam canners result in significantly lower product temperatures at the beginning and end of the scheduled process when compared to water-bath canning.- Use of steam canners as instructed by the manufacturer would result in under processing and considerable economic spoilage.
- Because steam canners may not heat foods in the same manner as boiling water canners, using boiling-water process times with steam canners may result in spoilage. There is no tested nor approved conversion factor.
The University of Minnesota's Extension says:
Note. Jelly jars and paraffin are no longer recommended. An incomplete seal with paraffin and the absence of a heat treatment may result in mold growth and toxin production in the jelly. Persons continuing to use the paraffin / no water bath method should be aware of the potential health risk.
See this page for why you should use a canner and how to choose one.
In addition to the methods above being considered unsafe, some, particular outdated equipment has also been found to be unsafe:
Reference: University of Minnesota
Temperatures and Food Safety
See this page for water bath canners and see below for prices, descriptions and ordering options for pressure canners. For water bath canners and other supplies, see this page! If you have a glass top radiant stove, see Canners for glass top stovers?
This is just a small sampling of the many authorities who concur that the only safe home canning methods are the water bath canner (for jams and acidic fruits and vegetables) and the pressure canner (for low acid fruits and vegetables, meats, and dairy). Click on the links to see their articles.
You can also find free information from the USDA in this PDF file (it will take a while to load!) about selecting and using canners here!
For more information, and NO obligation to buy, just click on the links in the boxes on the left!
If you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes, you will need a Pressure Canner . These foods fit into the low acid group since they have an acidity, or pH level, of 4.6 or greater. The temperature which must be reached and maintained (for a specified amount of time) to kill the bacteria is 240 F. Pressure canning is the only canning method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats, and fish. Ordinary water bath canners can only reach 212 F and cannot to kill the types of bacteria that will grow in low acid foods. This temperature can be reached only by creating steam under pressure as achieved in quality pressure canners.
There are several manufacturers of pressure canners. The two leading ones are Presto and All American (Wisconsin Aluminum). They are more expensive than water bath canners , but extremely well built - I bought mine in 1988 and it still looks and works like new!
This is one of the least expensive but reliable pressure canners available. I've been using mine for 30 years! There is also a 16 quart version for even less. . Click on the links at left or above for more info and current pricing. Click on the box at left for more information.
See the seller's website for features, pricing and user reviews!
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
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