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ContainerTed · July 21, 2018

I have to agree with Imp. What you're faced with now is why I chose to do everything in our pressure canner. Water can only reach 212 degrees F in a water bath canner. In a pressure canner, the temp can be safely taken to 253 degrees F which will kill even botulism.

A new 16 quart Presto pressure canner can be had for about 90-100 bucks (less if found on sale). It is SOOOOO worth the piece of mind you gain about what's in the jars. You can even eliminate some of those additives that really distort the taste of things (because you are killing everything in the jar that could hurt you). Look up the temps and pressures medical folks get in an autoclave when sterilizing surgical instruments. It makes a lot of things about canning a lot more clear and logical.

July 21, 2018	#6
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	I have to agree with Imp. What you're faced with now is why I chose to do everything in our pressure canner. Water can only reach 212 degrees F in a water bath canner. In a pressure canner, the temp can be safely taken to 253 degrees F which will kill even botulism. A new 16 quart Presto pressure canner can be had for about 90-100 bucks (less if found on sale). It is SOOOOO worth the piece of mind you gain about what's in the jars. You can even eliminate some of those additives that really distort the taste of things (because you are killing everything in the jar that could hurt you). Look up the temps and pressures medical folks get in an autoclave when sterilizing surgical instruments. It makes a lot of things about canning a lot more clear and logical. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch Last edited by ContainerTed; July 21, 2018 at 04:15 PM.