Frequently Asked Questions
Search Knowlege Base
Canning -- Miscellaneous
Is there a coversion for using the boiling-water canner instead of a steam- pressure canner when home canning vegetables?
No, there is not a safe way to convert processing vegetables, meats, seafood and combination recipes from steam-pressure canning to boiling-water canning. Recipes in these categories are low-acid foods. The steam-pressure canner is required to achieve the high temperature necessary to destroy microorganisms that can cause spoilage and illness. Source: Original FAQ posted at http://www.homecanning.com/usa/alfaq.asp