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Canning -- Miscellaneous
If my recipe doesn't call for processing, do I need to do so?
Many recipes passed down through the years or found in older cookbooks do not include instructions for processing. The foods are usually canned by the open kettle method, sealed and stored. Foods prepared in this manner present a serious health risk ? particularly low acid foods. To minimize the risk of food spoilage, all high acid foods should be processed in a water bath canner or pressure canner and all low acid foods in a pressure canner. Source: Original FAQ posted at http://18.104.22.168/faq/FAQ_home.php