Canning

Canning is a method of preserving food by heat-treating it in jars or cans to sterilize it and sealing it airtight. This method keeps the product from spoiling for a long time. When canning at home, use a tested processing time for the specific food; low-acid foods such as vegetables, meat, and fish must be processed only in a pressure canner (not a regular pressure cooker). Vegetables, fruits, meat, and fish can be canned.

Where It’s Used

“Acidify the tomatoes with the amount of bottled lemon juice specified in a tested canning recipe, and use the processing time appropriate for the jar size and altitude to preserve them for winter.”