Food Canning Equipment

High-Acid Foods Heat Requirements Difficulty Level
(jams, jellies, pickles, relishes, chutneys) 212° F, 100° C Glass Jar - easy
(water ablution canner) Metal Can - added difficult (requires can sealer)
Low-Acid Foods Heat Requirements Difficulty Level
(meat, poultry, fish, seafood, vegetables) 240-250° F, 116-121° C Glass Jar - easy
(pressure canner) Metal Can - added difficult (requires can sealer)

Food canning accessories for authoritative high-acid foods such as jams, jellies, pickles, relishes or chutneys is actual simple as the calefaction requirements are alone 212° F, 100° C. Any acceptable admeasurement pot with a arbor and awning becomes the baptize ablution canner. Bottle jars, jar lifter, thermometer, timer, advanced aperture funnel, all those little items can be readily begin in the kitchen. But, back metal cans are involved, the canning becomes added difficult as one needs to access can sealer and access new ability about the seaming process. There is not abundant crisis complex in processing jams or pickles.

However, processing low-acid foods such as meat, poultry, angle and vegetables elevates the art of canning to a abundant college level, abnormally back cans are employed. Low-acid foods charge be candy at 240-150° F, 116-121° C and that requires the burden canner. A acceptable compassionate of can sealer, basal adjustments and ability of canning defects is necessary. The rules charge be carefully empiric as break canned low-acid aliment can become dangerous.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages