Quote:
Originally Posted by VincentVega
Nice!
I'm not really sure why but I'm a bit nervous about canning. I've made a bunch of pickles this year but all for the fridge so only good for ~60 days.
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Food safety is hugely important. Botulism is a big issue. Botulinum bacteria can't survive in a ph lower than 4.5 or temps higher than 240 degrees F. I check the acid level of foods I can and add citric acid if needed to get to 4.5. Anything like salsa and pickles with a lot of vinegar or tomatoes (which are acidic) is safe in a water bath canner if you check the acidity. Most recipes have the safe levels of acid ingredients built in. That's why it is important to stick to the formula. Anything with a higher ph number needs to be brought to 240 degrees and held there for a while to kill the bacteria. That takes a pressure canner (autoclave).