Is there a conversion for using the a boiling-water bath instead of a Pressure Canner when home canning low acid foods such as vegetables, meats poultry, soups, chili stews & seafood?
No, there is not a safe way to convert processing vegetables, meats, seafood and low-acid combination recipes from pressure canning to boiling water canning. Boiling water cannot reach the necessary temperature to destroy certain bacteria found in low-acid foods no matter how long they are processed for. Low-acid foods, with pH values higher than 4.6, must be processed at temperatures of 240°F for a specified length of time to destroy harmful bacteria. Because boiling-water canners cannot reach this temperature (boiling water will only reach a maximum temperature of 212º F) low-acid foods must be processed using pressure canner.
Related Questions
- Is there a conversion for using the a boiling-water bath instead of a Pressure Canner when home canning low acid foods such as vegetables, meats poultry, soups, chili stews & seafood?
- See this FAQ for details: Can I use a water-bath canner instead of a pressure canner for low acid foods like mint leaves and greens?
- Is there a conversion for using the boiling-water canner instead of a steam- pressure canner when home canning vegetables?
