It is that time of the year when leaves are turning to gorgeous colors, there’s a cool, fall breeze in the air and the holiday season is about to start. This is also the time of the year when we prepare food to be canned and stored in our pantries. This is a process that people have been doing since ancient times, with continuous refinement and use of new technologies. Yet one thing remained a constant – and that is proper precaution and care in order for preservation to be successful. Foods with low acids can be lethal if not prepared properly, so it is best not to experiment with this type of food.
- When it is that time of year to start canning, you will want to make sure you follow the instructions.
- There are some precautions you will want to take so that you will avoid any unsafe canning practices.
- You will want to use a pressure canner for those foods with low acid to be safe.
“Canning low acid food is the only preservation method that can be deadly, so with canning instructions, you must follow the rules closely and not experiment.”