How do different canning methods effect the safety of home canned foods?
There are no safe short-cuts in home canning. Heat processing all high acid foods in a boiling water canner and low acid foods in a pressure canner–for the appropriate time for the food and jar size–are the only currently approved methods for safe home canning. There is no substitute for adequate heat treatment. Some people may experience “good luck” with outdated methods…and then one year everything spoils! Each growing season is different. Heat-resistant bacteria are not necessarily present in every piece of produce. IF these organisms are absent…and that’s a big IF…under-processed foods might keep. When they are present, the food spoils. Be safe rather than sorry. Always assume these microorganisma are present. Follow current, tested practices, such as those recommended on this site, that use the equipment and supplies available to you today. Certain home canning methods and techniques, once thought to offer success, have been shown to be faulty, unsafe and potentially dange
