Understanding water bath canning

There are two home canning food methods pressure canning and water bath canning. Both pack ingredients into sterilized jars, then put them through a heat process (either by water or pressure) to kill harmful organisms and provide a vacuum seal. The process locks in freshness, keeps out bacteria and oxygen, and slows spoilage. Which method to use depends on the ingredients you're using.

Pressure canning works best with low-acidity foods (like meats, soups, and vegetables). Meanwhile

Water bath canning is recommended for high-acid foods only (like pickles, preserves, and certain fruits).

Water bath canning can only heat foods to boiling point (212ºF/100ºC) – that’s enough to preserve high-acid foods.
Low-acid foods require higher temperatures (around 240ºF/116ºC) to adequately kill harmful bacteria and eliminate the risk of botulism – that’s why pressure canning is required for them.

A LIST OF ACIDIC FOODS

To be safely canned, the food needs have a pH level of 4.6 or lower. Some examples of high-acid foods include:

Jams/Jellies and preserves,
Tomatoes – whole, sauce, puree, juice, etc. (usually with added acid – see below).
Relish (with added acid)
Salsa
Pickles
Fruits and fruit juices including (apricots, apples, berries, peaches, pineapple, plums, pears, rhubarb, strawberries, cherries, etc.)
Condiments (ketchup, mustard, BBQ sauce, etc.)

Other ingredients are only safe when given an acidic boost. This includes all tomato products. As a guideline, to each pint of tomatoes, add either of these below:

1 tablespoon bottled lemon juice (which has a consistent pH level)
2 tablespoons of 5% vinegar
¼ teaspoon citric acid
You may need to add sugar to the tomatoes to balance the acidic flavor

If you find yourself unsure about a recipe or ingredient, you can refer to the USDA’s Guide to Home Canning.

https://www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning

I hope this helps you on the preserving journey. Keep doing the things needed to provide for your family and becoming self-sufficient. If you find this blog useful leave a comment below and share. 😉

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