| Pressure canning is the process of processing low | | | | storage in cool, dark and dry place are all |
| acid foods in 240 degree Fahrenheit temperature. | | | | important. All of these guidelines are for food |
| In this process, micro organisms that are present | | | | safety and good quality foods. Labelling of |
| in your food will be prevented from staying in | | | | preserved foods is required for knowing details |
| your food. These micro organisms such as | | | | about your preserved food. |
| bacteria, fungi, enzymes and moulds are the one | | | | All the tips and guidelines in canning are all |
| that causes food to spoil. Some microbes can't be | | | | important in this process. Never neglect even |
| killed through boiling; high pressure is needed to | | | | small details, which you think are not important; all |
| fully kill these microbes. This method is said to be | | | | details in procedures, tips and guidelines are |
| an expensive method for you have to provide a | | | | important. All that are being implied is for good |
| pressure canner in doing this method. Buying | | | | canning process that you can do even at home. |
| pressure canners are okay for it really guarantees | | | | All those are stated are for your own good and |
| safety in canning low acids foods. | | | | safety or even in your family. Self-discipline is a |
| In pressure canning, every equipments and parts | | | | must in every canning procedures learn to obey |
| must be in good condition. They are always | | | | and follow certain rules. |
| checked and examined, like gauges and gaskets. | | | | Now you can start your pressure canning |
| Following precautions in this method is strictly | | | | procedure for you have learned all the things you |
| implemented for it may cause accidents like burns. | | | | have to know. From the pressure canning basics |
| In pressure canning, gather all basic needs first. | | | | to quality end product storage are all here. All are |
| Use special canning jars with lid and band only. | | | | provided for you in simple and easy to |
| Applying canning basics and guidelines like proper | | | | understand procedures and tips. So start those |
| sealing, right amount of headspace, removing of | | | | hands now for you can begin canning. |
| air bubbles using rubber spatulas and proper | | | | |