Canning Salsa – Canning Methods Distinctive Canners For Diverse Foods
“Special Thanks to Cajun Clark for his generosity in sharing this canning information.”
“Different foods are canned differently. The canning method to use depends upon the acid content of the food. Foods with a higher acidic content are less likely to spoil and need less heat and time in canning. Lower acid foods spoil much easier and need high heat and longer cooking times.
Conversely to put it another way…
“There are two basic types of canners: the water bath canner and the pressure canner. Most fruits and tomatoes can be done in the water bath canner, but other vegetables and meats must be done in a pressure canner. The amount of processing time varies with each thing you can.
“We know people have been canning for decades, but the pressure canner is a relatively new invention. How did the old-timers can, or preserve food in jars prior to the invention of the pressure canner?
They used a very lengthy water bath process that took several days to complete depending on the food.”
We have a LOT to be thankful for in the invention of the pressure canner. The water bath method is very easy, simple enough even for you Caj. You’d probably have problems with the pressure canner though, because it has gaskets and weights or gauges that must be maintained.
However, if you get to feel adventurous, Caj…
You should know there are two basic types of pressure canners.
Pressure cookers that measure the amount of pressure with a gauge, and the ones that measure the amount of pressure of a weight.
Now which one is better is up to you?
That’s the basic question.
Here are the differences: the canner with a gauge must be watched closely to be sure the pressure stays at a constant pressure; you can’t turn it on and leave the room and return to finding a giant hole in your kitchen ceiling.
The gauge must be watched, and temperature adjusted to keeping up the correct amount of pressure.
It cannot be left unattended.
The other pressure canner that uses a weight to maintain pressure can be left alone once the pressure reaches the desired point. Just set your timer and listen for the “jigging” of the weight until the timer buzzes to go turn it off.
I have one of each of these types, and both are good.
“However, my personal preference is the one with the gauge.”
“Seeing that I value peace and quiet!
These puppy runs without a peep, whereas the weighted one jigs and hisses and is a noisy thing!
I’d rather watch the gauge and collect my thoughts that try to escape the noise. There is always something else to do in the kitchen while it processes.
On the other hand, I can set the weighted one up, get it going and get OUT of the kitchen for a while; go take a bath, or something that doesn’t require being in the kitchen.”
Finally, here are a few tips on maintaining the rubber gasket inside the lid:
ALWAYS follow your pressure canner manufacturer’s instructions…
All canners are NOT the same.
You can prolong the life of the gasket or seal by boiling it about 10 minutes and then lightly oiling it, before putting it in the lid of the pressure canner.
It will seal better, and the oil keeps it from drying out with the high heat inside the canner. If you try this, and you still have steam escaping from under the lid, you might need to replace the seal,” Vicki.