Why do I need to use a pressure canner to can most vegetables? (Pressure Canner)

Pressure canner

Pressure Canner - A water bath canner is appreciative for acidic fruits and vegetables, such as jams, jellies, applesauce, apple blandness, and tomatoes, but for almost all something else vegetables, like carrots, comminute, green beans, dental pulp, corn, okra, etc. you'll need a pressure canner.

Pressure canning is the alone safe adjustment for home canning vegetables. Clostridium botulinum is the bacillus that causes botulism aliment contagion in low-acid foods, such as vegetables. The bacterial spores are destroyed alone back the vegetables are candy in a burden canner at 240 degrees Fahrenheit (F) for the actual bulk of time.

Clostridium botulinum is the bacillus frequently begin in vegetables and meats. It is controllable until it finds itself in a moist, low-acid, oxygen-free ambiance or a fractional vacuum. In added words, a closed jar! Under these conditions, the bacillus can abound and aftermath toxins alarming to bodies and animals. Yes, we accept ALL heard about someone's grandmother who canned after a burden canner and lived to 90. And we all apperceive bodies who smoked 2 packs a day and lived to 90. But neither is acute to do, and the allowance will bolt up with best people. You'll actually bank with your activity back you eat low acerbic foods that were canned application the accessible baptize bath, rather than burden canning method.

Do not action (low acid) vegetables application the baking baptize ablution because the botulinum bacilli can survive that method.

pressure canner

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