pressure canning
High-heat food preservation
Pressure canning is a food preservation method that uses a specialized sealed pot to process jars at temperatures above boiling point.
The elevated pressure raises the temperature high enough to kill dangerous bacteria, particularly botulism spores, making it essential for preserving low-acid foods like vegetables, meats, and soups: You need pressure canning for green beans—water bath won't do it.
- green beansEdible immature legume pods
- anaerobic conditionsAbsence of oxygen present
- dial gaugeInstrument with rotating pointer
- carrotsEdible orange taproots
- mason jarsGlass containers for preserving
heat transfer · rubber seals · potatoes · chili con carne · sterilization · pasteurization · water bath · vent pipe · fish fillets · processing time · shelf stable · funnel · botulism · thermometer
- preserved foodsjam, pickles, jelly, sauerkraut, jerky
- fruit preservesstrawberry jam, raspberry jam, blackberry jam, grape jelly, apricot jam
- preservationpreserve, preservatives, preservative, freezing, drying
- glass fruit jarsMason jars, pickle jars
pressure canningrefrigeration
Heat removal for preservation
water bath canning · freezing · dehydrating · freeze-drying · smoking
pressure, canning, press, pressed, pressing, pressures, pressurize, pressurized, pressurization