 Pressure canning is the only method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats and fish. Pressure canning is a safe and economical method of preserving low acid foods which has been used for decades. The temperature that must be reached and maintained “for a specified amount of time” to kill the bacteria is 240 F. This temperature can be reached only by creating steam under pressure i.e. Pressure Canner. A pressure canner you can use for cooking and canning from Cooking and Canning Co. |
