Food Preservation
Canning
The best method for canning depends on the type of food. Acid foods such as fruit, jams and jellies are canned in a water-bath canner. Low-acid foods such as vegetables, meat and seafood must be canned in a pressure canner to prevent botulism. Foods that are acidified, such as pickles and salsa, can be preserved using a bath canner.
Drying
Drying removes the moisture from food so that bacteria, yeasts and molds cannot grow and spoil the food. It slows the action on enzymes, but does not inactivate them.
Freezing
Freezing does not make food sterile, but it reduces the temperature of food so that bacteria, molds and yeast cannot grow. It also shows the actions of enzymes so that chemical changes do not occur.
Canner Gauge testing available
Dial gauge should be checked for accuracy and overall condition every year prior to canning season. If you use a dial gauge canner throughout the year, check it at the same time ever year.