The Right Way To Safely Can Non-Acidic Foods (And Avoid Deadly Botulism)

By Angela Bogdanowicz

The Right Way To Safely Can Non-Acidic Foods (And Avoid Deadly Botulism)

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Knowledge on canning non-acidic foods is invaluable to the modern homesteader. Knowing that these canned items will rest safely on the shelves of your storage room or pantry – and be edible when you need them – can give you peace of mind.

What Is Non-Acidic Food?

Non-acid foods do not contain acids like tomatoes do, and they are not canned with vinegar. As stated by the Ball website, non-acidic foods need to process at a temperature of 240 degrees Fahrenheit. This ensures that no fungus grows within the jars.

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Non-acidic foods also need to be pressure canned. Unlike non-acidic foods, acidic foods only need to be put into boiling water for a set amount of time. Examples of non-acidic foods include meats, soups and vegetables such as carrots, peas or asparagus.

Materials Needed to Can Non-Acidic Foods

Pressure canning non-acidic foods requires you to have a few items:

  • Pressure canner.
  • (Make sure there aren’t any indents, scratches, rust, etc., on the bands.)
  • (Make sure that there aren’t any scratches or tears on the seals.)
  • Clean glass jars.
  • Ladle.
  • Funnel.
  • Jar lifter (optional).
  • Head space measurer (optional).
  • Long thin spoon.
  • Recipe from a safe canning book such as a Ball book.

How to Pressure Can Non-Acidic Foods

1. The first step to pressure canning is ensuring that the glass jars, bands and lids are cleaned with hot soapy water. Also, make sure that they don’t have any nicks or cracks.

2. Put the jars in hot water until needed. This ensures that when you put the food into the jars and put the jars into the water, they don’t crack.

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3. Get the pressure canner and add two to three inches of water into it. Bring and keep the water at a simmer until the cans are ready to be put in.

4. Prep the Click to see the original article