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Canning -- Miscellaneous

What processing methods are recommended for home canned foods?

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There are only two methods for heat processing home canned foods that are considered safe: the boiling-water method for high-acid foods and steam-pressure method for low-acid foods. These methods are outlined on this site. See Canning Basics. There is no substitute for adequate heat treatment for the correct length of time. Although some people may continue to use outdated methods, these practices are not safe and should not be used for any reason. If you have a recipe or instructions using a method not listed here, that information should be replaced with up-to-date recipes and guidelines. Source: Original FAQ posted at http://www.homecanning.com/usa/alfaq.asp

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