Food Preservation 101: Water Bath, Steam and Pressure Canning
Have you ever considered canning your extra garden produce to make it shelf-stable? Freshly picked, your seasonal produce may only last a few days to a week. But canned produce can last well over a year on pantry shelves if processed and stored correctly. Learn three tried-and-true methods to sterilize and seal your food for long-term storage: Water bath, steam and pressure canning.
1. Water Bath Canning
When your grandparents talk about their childhood memories of preserving the harvest, this is probably the method that comes to mind. Water bath canning is the process of submerging sterilized glass jars filled with food in boiling water for a predetermined amount of time to destroy bacteria.
This canning method is super simple and straightforward, making it a great choice for anyone looking to dip their toes into canning, but it does have a few drawbacks. You need a certain degree of acidity or sugar to safely water bath can, which means there are some kinds of foods that can’t be safely water bath canned. Low-acidity vegetables, such as beans and corn (as well as meat and eggs) need to be canned at temperatures higher than water bath canning can reach.
See more: How to Can Tomatoes Using the Water Bath Method
2. Steam Canning
Steam canning, also called atmospheric steam canning, is a newer method of food preservation that is increasing in popularity. Rather than submerging jars in water for the duration of the boil, this method utilizes steam to increase the temperature of the jarred food for sterilization and sealing. This process is very similar to water bath canning. However, it requires less water, which heats up faster than an entire stockpot would for traditional water bath canning. One of the most notable drawbacks of steam canning is that you can’t use it for recipes that require more than 45 minutes of processing time since the water could completely evaporate before completion.
3. Pressure Canning
If you anticipate canning more than jams, pickles and high-acidity vegetables, then pressure canning is the route for you. Certain foods need to reach extremely high temperatures in order to kill all the bacteria necessary for long-term storage. These include foods like meat, potatoes, mushrooms and more. The only way to achieve those temperatures is by increasing pressure, which is how this method earned its name.
While you can easily water bath can in any stock pot deep enough to submerge your jars, pressure canning requires a few special tools. You’ll need a pressure canner pot with a strong lid, an airtight seal and a valve to adjust the amount of pressure required for the particular food you’re wanting to can.
See more: How to Quick Pickle Vegetables
Which Method Should You Use?
Most people who garden extensively or attempt to decrease their dependency on grocery stores use both methods of canning – water (including steam) and pressure. You can also pressure can things like homemade jams and pickles. But most people consider it a bit of an overkill, especially since the amount of pressure you have to use will have an adverse effect on your final product (think jams that won’t spread or pickles that look more like mush than crunchy spears).
See more: 7 Homesteading Podcasts to Listen to in 2022
Best Sources for Canning Recipes
If you run a quick online search on canning recipes, you will find literally thousands of results. But you have to take care when following a recipe someone invented in their kitchen. There are plenty of people out there who know and understand the science behind safe canning methods, but it’s tricky and time-consuming to sort through them all. Your safest options, especially as a beginner, are to explore the resources available at Ball Canning and the National Center for Home Food Preservation.
Basic Safety Tips
No matter which canning method you use, there are a few important tips to keep in mind for safety.
- Use a water or steam canner for high-acid foods
- Use a pressure canner for low-acid foods
- Follow tested recipes from reliable sources
- Don’t alter recipes unless you know for a fact they can still be safely canned