Is home canning safe?]
Yes. As long as you know the limitations. Only two home-canning (processing) techniques are considered safe. The boiling waterbath process is used for high-acid (low pH) foods like fruit, while pressure canning is used to process low-acid foods such as vegetables. All other methods are considered by USDA, Ag Canada and reputable canning firms to be obsolete and are not recommended: Open kettle canning, oven canning, crockpot canning, compost canning, canning with pills, microwave canning, dishwasher canning, atmospheric steam canning.
