Canning Question - The Giraffe Boards

9th February 2013, 10:59 AM

DogMom

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Join Date: Mar 2009

Location: Where the Cows Grow, Indiana

Posts: 5,883

Canning Question

I was told that apparently "they" don't recommend hot water immersion for canning anymore. Does anyone know more about that? I'm seeing "pressure canning" required for low-acid foods; I'm assuming that's what "they" were talking about. Anyone know more about it? We're planning on canning tomatoes, possibly beans and peas, maybe peppers. Which ones can we hot-water can?
Thanks!

Giraffiti

canned tag, good for wrinkles

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