| Home canning can reduce our exposure to | | | | from the boiling water is enough to destroy any |
| pesticides and preservatives. It can help save | | | | harmful organisms that can survive in the acid. |
| money, and it can be rewarding to grow your | | | | If the food is low in acid content (vegetables for |
| own food. It allows people to preserve tastes | | | | example) then the temperature of boiling water is |
| that you just can't find in a grocery store (surely | | | | not enough to destroy the harmful bacteria that |
| your own chili tastes better than a can off the | | | | can live in these foods. Although it is more |
| grocery store shelf). Home canned items also | | | | expensive, a pressure canner should be used for |
| make great gifts. | | | | these foods. By increasing the pressure, we also |
| The water bath processing method is fairly simple | | | | raise the boiling point of the water and thus |
| and inexpensive. The filled canning jars are placed | | | | increase the temperature at which the food is |
| in the canner, which has enough hot water in it to | | | | processed. |
| cover the jars. The water is brought to boiling and | | | | For somebody who is new to canning, the "Ball |
| held at that temperature for the time specified in | | | | Blue Book" has been a reliable source for |
| the canning recipe. However, this method is only | | | | generations. Some other sources that are very |
| safe for certain foods. | | | | good are "The Food Lover's Guide To Canning: |
| If a food is naturally high in acid (most fruits for | | | | Contemporary Recipes & Techniques" by |
| example) or if acid is added to the food (for | | | | Lucy Clark Crawford, and "Complete Guide to |
| example the vinegar in pickles), then the acid | | | | Home Canning and Preserving" by the U.S. |
| helps to prevent the growth of bacteria. The heat | | | | Department of Agriculture. |