Canning tomatoes using ‘Pressure Canning’ Method

Pressure canning method is a method of canning used to can low acidic foods. It is not that this method of canning cannot be used to can high acid foods; it is just that pressure canning method is more suitable to can low acidic foods. 

If low acidic foods are canned using other canning methods, there are chances that the food will be spoilt by a bacteria called Clostridium botulinum. 

For home canning especially, pressure canning method is considered to be the safest method.

Although, Clostridium botulinum does not cause any harm to the body till it gets into a low-acid, oxygen-free and a moist environment. 

Even in partial vacuum situations, the bacteria tends to cause harm to the food contents. 

So, it is always better to can low acidic foods using pressure canning method.

To be able to employ this type of canning method, you will require a pressure canner which can be readily procured from the market. 

This pressure canner works on the same mechanism as a pressure cooker. Put a metal rack into the canner along with nearly two inches of water and put this canner on a high flame burner. 

Now, put the filled jars inside the rack and cover the canner with a tight lid. Allow the water to boil. A forceful pressure will build up inside the canner and let it be till the processing time gets over. Once, the desired processing settings are reached, take off the canner from the burner and allow it to cool down. 

After some time, take the jars out of the rack and place them in a cake cooling rack. The jars should be allowed to cool down for approximately eight hours.

Pressure canning method is a very easy method used to can vegetables. It is a safe and a reliable method to employ at home.

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