Tag: food in jars
Low-acid foods must be processed at a temperature that is hotter than boiling water. Compared to water bath canning or steam canning, which processes jars at 212ºF, a pressure canner
Steam canners have been around since at least the early 1900s, but for many years the United States Department of Agriculture maintained that steam canning is unsafe. Last year, the
Tips for a successful water bath experience when canning your harvest.
Artwork by Bethany Caskey
For canning food in jars, only lids designed for the purpose will provide a safe seal. Lids for home canning come in one of two diameters, depending on
Mason jars are something that can last for generations if cared for well. They are often part of the homestead heritage that gets passed down with an estate.
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