Yes, You Can: Water Bath and Pressure Canning Basics

Home food preservation remains a popular way to enjoy seasonal favorites year-round. Whether you are motivated by rising food costs, a desire to know exactly what’s in your food, or a desire to reduce your environmental impact, more people are turning to time-tested home preservation methods such as freezing, drying, and canning.

Canning offers a practical way to preserve fresh produce from your garden or local farmer’s market so you can savor the flavors of summer all year long. While canning is rewarding, it also requires an understanding of the science behind food safety. Using the correct methods and following research-based guidelines are essential to ensuring the foods you preserve are safe to eat.

There are two primary canning methods: boiling-water bath canning and pressure canning. The type of produce being canned determines which method to use. Boiling-water bath canning is appropriate for high-acid foods with a pH of 4.6 or lower. Most fruits fall into this category, although some foods, such as tomatoes, figs, and pickled products, require additional acid to ensure safe processing.

Low-acid foods, including vegetables like carrots, corn, green beans, potatoes, and peas, as well as meats, must be processed in a pressure canner. These foods can support the growth of Clostridium botulinum, the bacterium that causes botulism. A pressure canner is the only safe method for processing low-acid foods because it can reach a temperature of 240 degrees under pressure. 

If you want to learn what it takes to preserve food safely or simply need a refresher, this class is for you. Yes, You Can: Water Bath and Pressure Canning Basics will be held Tuesday, May 19, from 6-9 PM, at the University of Illinois Extension, located at Highland Community College, 2998 W. Pearl City Rd., Building R, in Freeport.

Join us to learn the fundamentals of safe home canning, understand which method is right for the foods you want to preserve, and gain the confidence to stock your pantry safely. If you would like to have your dial gauge tested on their pressure canner, bring your lid with the gauge attached.