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INGREDIENTS
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this is part one of a two part post. this post introduces you to basic canning and this second post shows you step by step how to do it
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you watch a short video on the 7 rules
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what is a low acid food
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fruits like tomatoes
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what is water bath canning
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i am uncertain as to which setting you can use to maintain a rolling boil - it must be a rolling boil during the processing time of your food
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pot trivet
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steam rack
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this is the steam canner i have from back to basics
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it only uses a couple of inches of water
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less water
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no more lugging big pots of water onto the stove
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no risk of water over
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it is not a complicated machine
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this got me thinking....i wonder if i use my pot as a steam canner
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if you do not your food properly
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taste the botulinum toxin - but taking even a taste of food containing this toxin can be deadly
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food must be high acid
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high acid foods are: fruits
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adapt the recipe
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course you can
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but only using certain foods and a safe way to do it
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sorry
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pressure canning is
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if you overfill your ip
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trivet
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let's talk steam canning and how it works
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steam canning
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also known as atmospheric canning
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pros of using a steam canner
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it heats up more quickly
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this is amazing
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before you jump into steam canning
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why use safe canning practices
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when in doubt
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rules of safe steam canning