| ign="center"> | | | | vegetables and meat. This is the main advantage |
| If you are into canning your own fruit or food, | | | | of using a steam or pressure canner over a |
| then you most likely know that there are several | | | | water bath canner; being able to reach such a |
| different ways you can go about canning. The | | | | high temperature means that canning just about |
| three main canning methods available are water | | | | every kind of fruit or vegetable or even meat |
| bath canning, steam canning and pressure canning. | | | | isn't a problem with these canners. The difference |
| Each of these different methods has their own | | | | between a pressure canner and a steam canner |
| advantages and disadvantages. You are about to | | | | is minimal. They are almost identical with the only |
| see that they aren't all equal and in actual fact | | | | major difference between them being that |
| water bath canning can be used for only a small | | | | pressure canners are much larger and usually |
| variety of foods, whereas pressure and steam | | | | have some kind of tray or additional devices |
| canning is suited to a much wider variety of | | | | which makes canning easier and faster. Other |
| foods. Knowing this in advance will ensure that | | | | than this they have the ability to can the exact |
| you don't end up buying the wrong canner in the | | | | kinds of fruits, vegetables and meat. |
| near future. | | | | Which canner you buy really depends on how |
| Water bath canning is perhaps the most basic and | | | | serious you are about canning. If you are just |
| limited of all the canning methods. Water bath | | | | starting out then a water bath canner might be |
| canners are only able to can food that has high | | | | just right for you, but anyone who is experienced |
| acidic levels. This includes things like acidic fruits | | | | or plans on taking up canning full-time should |
| and vegetables, such as jams, jelly and tomatoes. | | | | consider purchasing either a steam or pressure |
| Only a very select few vegetables are very acidic | | | | canner. The ability to reach much higher |
| and the remaining have very low acidic levels. | | | | temperatures makes it possible for steam and |
| Another limitation of water batch canners is that | | | | pressure canners to can almost every kind of |
| they are limited in terms of how hot they get. | | | | fruit, vegetable and even meat out there. The |
| The maximum temperature possible with a water | | | | downside is that these canners are a little more |
| canner is 212F. This isn't a problem if you are | | | | complex and more expensive. If you are still |
| canning high-acid fruits, but to effectively can | | | | unsure as to which one you should buy, try |
| other fruits and vegetables you will need a canner | | | | making a list of all the kinds of things you plan to |
| that can reach much higher levels. Why is the | | | | can and if you find that the bulk of them are |
| temperature important? You canner needs to | | | | fruits, then a water bath canner is right for you; |
| reach a certain level in order to kill all the bacteria | | | | however, if your list consists of both fruits, |
| in the food you are canning. If you don't then the | | | | vegetables and meat, then only a pressure or |
| bacteria will remain and this can be a danger to | | | | steam canner will fit your needs. |
| your health. | | | | Want to learn more tips about a pressure canner? |
| Steam and pressure canners can reach a | | | | Visit the pressure canning website today to find |
| maximum temperature of 250F, which is more | | | | out more about pressure canners and how they |
| than enough to kill all bacteria in low acid | | | | work. |