Canning is a method of preserving food that dates back to ancient times. Early people would create canals for drying their grain and would bottle it so that they would have something to use for cooking. Modern canning techniques have improved to the point that anyone can do it themselves if they have access to a canning supply and the proper tools. If you’re interested in trying this method of preservation, learn how to do it correctly and make sure you’re using safe materials.
The canning method of food preservation involves placing food in containers and heating them up to an appropriate temperature that kills microorganisms which can be either a health risk or cause the food to deteriorate. The high pressure canner prevents air from entering the product, thus bringing in microorganisms with it to recontaminate and restore the food to its original state. There are basically three types of pressure canner available on the market. These are semi-automatic canners, manual manner, and electric canner.
While you can find versions of all three canning styles, you’ll find most recipes and books focusing only on one type of pressure canner. Because the canning method of food preservation has been so popular for so long, manufacturers have come out with all different sizes and types of canning units. Some are made to be used on just one food type, like soups and sauces, while others can seal fish and meats. You should be very careful when you’re deciding which pressure canner will be best for you and your recipes; not all are built the same.
One of the main differences between different types of pressure canner is the gauge of the unit. Gauge is the measure of pressure used to determine how much water vapor and air pressure are present in the can, which in turn determines the boiling point of the water. Generally, you should look for a canner that is made of thick metal, as its gauge must be able to measure higher pressures than canners made of less sturdy material. Higher gauge means the food material being sealed is sealed at a higher temperature than the food.
This type of canner was invented by J. C. Pennebaker to be used to preserve foods such as eggs, meat, vegetables, dairy products, fruits, and spices. The process of canning involves passing hot water through the food at a high pressure, resulting in loss of food material and spore particles. Food which has already been damaged by cooking will often require that you use a pressure cooker in order to prevent overcooking or ruin sensitive foods.
The process of canning includes several steps. Once the items are placed in a canner, they are placed in the scanner-washer for processing food and later in the canning cycle which include rinsing, heat-rubbing, washing, cooling and stirring. The length of processing food depends on the type of product. However, most foods can be processed up to one day after they are placed in the canner.