Back to Basics steam canner
The University of Wisconsin-Madison conducted research showing that an atmospheric steam canner may be used to safely can naturally acid foods such as peaches, pears, and apples, or acidified-foods such as salsa or pickles. The steam canner uses only ~2 quarts of water (compared to 16 quarts, or more, in a boiling water canner) so you heat less water and processing can start more quickly. We tested two types of canners in the laboratory: a Back to Basics can
Cells and spores of C. botulinum. Image courtesy of the Centers for Disease Control.
Tested recipes recommend glass Mason-style jars and 2-piece self-sealing lids for home canning. In the past few weeks, one of the most frequently asked questions has been about jar sealing. Handling jars and lids correctly will go a long way towards successfully preserving your garden’s bounty for the winter months ahead.
Recommended jars. Regular and wide-mouth Mason-type, threaded, home-canning
