Home Canning Safely

Preventing food spoilage is key to safe canning. Over the years, home canning has become safer and better. Scientists have standardized processing methods, and home canners are learning more about using these methods.
When you follow the updated instructions exactly, you don’t have to worry about the quality and safety of home canned foods. Here are some tips for handling, preparing and preparing your food:
1. Wash and prepare your food well. This removes any dirt and bacteria.
2. Always use the correct handling of your food. Process all highly acidic foods and pickles in a water bath canning. Process all low-acid foods in pressure canning.
3. Process the filled jars the correct amount of time. Also, if you are using pressure canning, treat it to the correct pressure.

4. Make height adjustments. If your elevation is more than 1,000 feet above sea level, make appropriate adjustments to your processing time and altitude pressure.
5. Decompress the natural way. Allow the pressure canister to lower the pressure to 0 normally.
6. Let the jars cool. Allow the treated jars to cool undisturbed at room temperature.