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2. Home canning - Wikipedia

   en.wikipedia.org/wiki/Home_canning

   Pressure canning is the only safe home canning method for meats and low-acid foods. This method uses a pressure canner — similar to, but heavier than, a pressure cooker. A small amount of water is placed in the pressure canner and it is turned to steam, which without pressure would be 212 °F (100 °C), but under pressure is raised to 240 °F ...

3. Read This Before Canning: It Isn't Hard—But It Can Be ... - AOL

   www.aol.com/read-canning-isnt-hard-dangerous...

   This process typically involves boiling both the jars and the lids in water. Then you’ll need to work on the food you’re adding to the jars. It’s important that you start with fresh ...

4. How to Tell When Canned Foods Are Still Safe to Eat - AOL

   www.aol.com/finance/tell-canned-foods-still-safe...

   There are three approved methods of canning for home food preservation. Pressure canning, water bath canning, and atmospheric steam canning. All use heat to ensure food in sealed jars is hot ...

5. Canning - Wikipedia

   en.wikipedia.org/wiki/Canning

   The only foods that may be safely canned in an ordinary boiling water bath are highly acidic ones with a pH below 4.6, such as fruits, pickled vegetables, or other foods to which acidic additives have been added. Although an ordinary boiling temperature does not kill botulism spores, the acidity is enough to stop them from growing. [12]

6. 15 Food and Cooking Myths People Should Forget Once and For All

   www.aol.com/never-believe-lies-cooking-220000518...

   6. Canning With Boiling Water Preserves Food Safely. This is a myth — or a misunderstanding, at least — and one that it’s important to understand. Canning by boiling safely preserves only ...

7. Food preservation - Wikipedia

   en.wikipedia.org/wiki/Food_preservation

   Low-acid foods, such as vegetables and meats, require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. Lack of quality control in the canning process may allow ingress of water or micro-organisms.