Amish Canning & Preserving Cookbook for Beginners: Simple and Delicious Homemade Recipes for Fruit and Pie Fillings, Pickles, and Sweet Spreads That Everyone Can Enjoy by Guinevere White

Author:Guinevere White [Cole, Essie]
Language: eng
Format: epub
Publisher: Agora Supplies

The bacteria named Clostridium is behind the science of choosing the canning method. To prevent this bacterium from growing, low acidic food must be canned using pressure canning. This bacterium can easily be grown in a sealed jar with a low heat or low temperature. So, pressure canning is applied to kill this bacterium, as we know the temperate is 240–250°C in pressure canning.

Some foods that have a pH of 4.6 or above, like tomatoes and figs, can be water bath canned, while considered to be acidic food because we mix lemon juice or citric acid into the recipes to make it safe to use water bath canning.

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