If you are unsure about the difference between Hot Water Bath Canning & Pressure Canning and you want to preserve your harvest this garden season, this video talks about how they work, the safety features, when you would use them, the tools you will need and much more!
#canning #preserving #foodstorage
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High acid foods can be processed in the pressure canner instead of the hot water bath canner but really should NOT due to the fact that the higher temperature of the pressure canner will destroy certain foods (such as pickles, jams, relishes, peaches, pears etc)...they will lose flavour, turn to mush and possibly lose colour too. Choosing the proper method of canning for your canned goods is essential if you want a stash of delicious food all winter long that you and your family actually WANT to eat!
Time Stamps:
00:00 Introduction
01:00 Main difference between Hot Water Bath Canning & Pressure Canning
02:24 Hot Water Bath Canning Specifics
04:55 Tools Needed for Hot Water Bath Canning
12:55 How Hot Water Bath Canning Works
15:24 Pressure Canner Specifics
16:41 Instruction Booklet for Pressure Canner
16:43 Tools Needed for Pressure Canner
17:35 How Pressure Canning Works
18:13 Safety Features of Pressure Canner
21:14 Testing & Replacing Parts
22:55 Dial Gauge vs Weighted Pressure Regulator Canners
26:50 Water Levels for both
27:15 Canning at High Altitudes
28:20 Headspace
29:36 Pressure Canner vs Pressure Cooker
31:44 The End