Water Bath Canning and Preserving Kits
Canning involves cooking food, sealing it in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of steriliation. It was invented by Nicholas Appert Foods have varying degrees of natural protection against spoilage and may require that the final step occur in a pressure canner. High-acid fruits like strawberries require no preservatives to can and only a short boiling cycle, whereas marginal fruits such as tomatoes require longer boiling and addition of other acidic elements.
High acid foods, or those that can be made acid through the addition of lemon juice or vinegar, can be processed in a water bath preserver. Water bathing is also recommend for all pickles, chutneys and jams. Softer fruit often benefit from being treated at lower temperatures than boiling and that is the key advantage of our Ozfarmer electric unit over a stove top version.