Tip #17: Pick The Right Way Of Canning For The Food
There are two different types of canning: 'pressure canning' and 'boiling-water-bath canning'.
The particular steps of the process vary according to what type of food you are canning and it is important to use the procedure that is suited to your needs. If you are canning goods that have a low-acid content, including meat, poultry, seafood and vegetables, then you should use pressure canning.
In pressure canning the jars must be placed inside a pressure cooker. This should be filled with between 2 and 3 inches of water and the heated to 240°F.
However, for pickles, jellies, fruits or tomatoes, the boiling-water-bath method should be used. In the boiling-water-bath method jars are placed into a normal large pot, the pot is then filled with water and it is heated.
The exact time you should heat for depends on the type and quantity of food. Purchasing a home canning kit is definitely recommended as it will equip you with all the necessary accessories and a recipe book to tell you the correct heating instructions.
The equipment you will need includes the jars, the lids and rings, and a rack to lower the jars into the water. The is necessary because you need the water to circulate as it boils and the rack keeps your jars suspended above the base of your pot. You will also require a funnel to fill your jars, equipment to handle them once they are at high temperatures and tools to correctly measure the ‘headspace’ in the jar.
Once you have all the necessary tools, follow the following steps: