There's been a little confusion about whether to Waterbath or Pressure can meats. I've seen the debate back and forth in a Facebook group I belong to. Totally Rebel Canning. First, let me say the debate is civil. Everyone is very respectful of others' opinions. So, don't take the word "debate" the wrong way. This is an awesome group of people. In fact, the best group I've ever been a part of. Here's the link if you'd like to check them out. (1) Totally Rebel Canning, Recipes, | Groups | Facebook
I've seen pictures posted of jarred meats that were Waterbath canned. I must admit, they looked great! But, I do have a problem with it. I don't think it's all that safe.
What I'd like to explain here is the difference between Waterbath and Pressure canning.
Waterbath canning doesn't get hot enough to kill botulism spores. Boiling point in most places is 212 degrees F. Higher elevations, the boiling point is about 207 degrees F. However, yes it can be done, but the timing of waterbath canning would take so much longer doing low acid foods. And still, the botulism might be dead, but in a way, so is the food. The flavor will probably end up nonexistent. Do you want to eat something that has been boiled for hours and hours? Because that's what it would take. Hours and hours. Whereas pressure canning only takes 75 mins. for pints and 90 mins. for quarts. Plus, you're not losing flavor. And pressure canning temperatures get as high as 240 degrees F. That'll kill anything!
I'd like for you to watch a video. Rosered Homestead explains this process extremely well. I've learned a lot from her. Just take a gander and you'll see.
See?! What'd I tell ya? She's right!
Let's be honest. We want to preserve our food because we know hard times are coming. For that matter, they're already here! Food prices are going up. There's no doubt about that. That has happened because of the price of fuel. It takes trucks, trains, cargo ships and sometimes planes to distribute our supplies. When the price of fuel goes up, so does everything else. That's how it works. It's called inflation. At this point, there's nothing we can do about it except to do our best to get through it. Canning and preserving our food is a great way to combat inflation. But don't sell yourself short. Don't put you and your family at risk. Be safe about it. Follow the USDA guidelines for home canning.
Thank you for stopping by!
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