Fagor Cookbook Cookbook - Pressure Canning Method:
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3.
Canning Methods:
There are two safe ways of canning, depending on the type of food being canned. These are the pressure
canning method and the boiling water bath method.
PRESSURE CANNING METHOD:
With the pressure canning method, the jars of food are placed in 2 to 3 inches of water in a pressure cooker
and heated under pressure at a temperature of 240 °F or above for a specific length of time, which differs for
every recipe. Pressure canning can be used to can all types of food. It is also the only safe method of canning
low-acid foods, which have a ph greater than 4.6. Low-acid canned foods are not acidic enough to prevent
the growth of the bacterium Clostridium botulinum, which may cause botulism. To destroy the bacteria,
foods must be processed at a temperature of at least 240 ºF, which can only be reached in a pressure cooker.
Processing foods under pressure at a temperature of 240 ºF during an adequate time ensures the destruction
of the largest number of heat-resistant microorganisms in home-canned foods.
Low-acid foods include all vegetables, meats, poultry, and seafood. This method is also recommended for
canning such items as soups, stews and chili.
Note: Although considered fruit, tomatoes have a ph value close to 4.6. Therefore, you should typically process
them in a pressure canner.
Note: 240 ºF can only be reached in a pressure cooker/canner. Never attempt to can low-acid foods using the
boiling water bath method.
BOILING WATER BATH METHOD:
The boiling water method is safe for high-acid foods, such as fruits and pickles, as well as pie filling, jam,
jellies, marmalade and other preserves. In this method, jars of food are heated by being completely covered
with boiling water (212 °F at sea level).
Note: If you are unsure of the PH value of the foods you want to cook, we strongly recommend using the
pressure canning method.