Canning Safety

You will read about so many different ways to can food, oven canning, microwave canning, open bath canning, pressure canning, water bath canning, steam canning..ect...

Many of you can in different ways as did your mothers and grandmothers. I would never assume to say it is wrong to do so, but things change and as we learn we find that the old ways may not be the right ways today.   I want to give people reading my blog this information so that they can make their own informed decisions.


According to the USDA and NCFHFP there are only 2 ways of canning that are safe for you to use. They are the Water Bath Method and the Pressure Canner Method.

High acid foods such as jams, jellies, fruits, and pickled foods can be done in a water bath. To be considered safe the jars must be fully covered in boiling water for the time the recipe calls for. Water boils at 212 degrees.

Low Acid foods such as veggies, meats, soups, ect...must be pressure canned. The pressure canner will reach 240 degrees which is needed to kill all micororganisms that can cause food poisoning.  The food should be put in the jars, the lids put on and tightened down finger tight then put in the canner so that everything reaches 240 degrees.


These are the only 2 methods of canning that are considered safe according to the USDA and The National Center for Home Food Preservation. 

If you are unsure which method to use, please click the link below to view my post on the two methods.
I urge you to research and please can safely. Below are links to both the NCFHFP and the USDA as well as a couple of others.


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