Comments on: Water Bath Canning or Pressure Canning?

By: Kathie Lapcevic

Kathie Lapcevic — Sun, 22 Apr 2018 12:25:36 +0000

In reply to Marion sage. There are no safe and approved methods for canning dairy products.

By: Marion sage

Marion sage — Fri, 20 Apr 2018 04:26:29 +0000

Trying to figure out if you can ” can” tzatziki sauce, it has yogurt, dill cucumbers, lemon juice and olive oil and garlic, in it, should it be in a water bath or pressure cooker I’d like to make some and store it but not in my fridge.

By: Paula

Paula — Tue, 22 Aug 2017 16:26:29 +0000

In reply to Amanda Idlewild. Yes, thanks so much for sharing that link from Ball Canning! I greatly appreciate your help! =)

By: Amanda Idlewild

Amanda Idlewild — Tue, 22 Aug 2017 16:22:23 +0000

In reply to Paula.

Due to low acidity, green beans must be pressure canned due to being a low acid food. Corn also needs to be pressure canned. Ball Canning has an easy recipe for preserving whole kernel corn – http://www.freshpreserving.com/whole-kernel-corn–pressure-canning–ball-recipes-br1042.html#q=corn&start=5 Hope this helps!

By: Paula

Paula — Tue, 22 Aug 2017 15:53:22 +0000

Thanks for the post. I am confused about the different canning methods though. My mother and grandmother have always canned green beans using the water bath method. Is this now not recommended? Also, I’ve always heard from friends that you cannot can corn because it spoils not matter what you do or how you do it. Can you clarify either question? Thanks so much. I greatly appreciated your read. It truly sparked my thinking about canning!