The amount of acidity (PH level) determines the canning process you will use. The combination of acid and water temperature are what kills the microorganisms and bacteria, making it safe to preserve and consume later. 212 degrees F is the temperature that kills the bacteria but in low acidic food there are some that can’t be killed until 244 degrees. So, you will not be able to waterbath can, and must pressure bath can. In this video Annette will discuss this in detail and stress the importance of following the correct canning process and proven recipe so the food can be safely processed.

Watch the video to learn more!

Check here to find all the supplies you need to start canning https://www.ballmasonjars.com/product...

Find more videos from the canning course here    • Canning Course with Annette Thurmon (...  


#Canning #Balljars #Azurefarm