Jarring and Canning by Bridget Heos

Author:Bridget Heos
Language: eng
Format: epub
Publisher: The Rosen Publishing Group, Inc
Published: 2018-06-20T00:00:00+00:00

Care must be taken when preserving vegetables. Because they are low in acid, they are more susceptible to bacteria growth. To prevent this, you can add acid in the form of lemon juice or vinegar. You can also process vegetables in a pressure canner, which we’ll discuss here. Unlike a regular canner, which can be any large pot with a rack placed inside, a pressure canner is a specific piece of equipment. It has a clamp lid and weight gage, which determines the pressure at which the jars of vegetables cook. A pressure canner raises the temperature at which water boils from 212 degrees F (100 degrees C) to up to 250 degrees F (121 degrees C). The high heat, combined with the pressure, kills the bacteria. On the low end, they cost $80. (A pressure canner is not the same as a pressure cooker. Though similar in concept, a pressure cooker will not adequately process canned vegetables.)

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