FOOD NEWS
The Type Of Food That Shouldn't Be Canned In Boiling Water
By Haldan Kirsch
Boiling jarred foods to make canned goods isn't always the safest, as certain foods require extra cautionary steps to remain safe from food-borne pathogens.
Foods with lower acidity (pH above 4.6), including raw vegetables, dairy, meat, and seafood products, are vulnerable to bacteria. You should pickle them or use a pressure canner.
Adding ingredients like vinegar, sugar, and microbial-repelling spices when pickling helps preserve your foods and their texture while adding an interesting flavor.
Pickling also allows you to preserve low-acid vegetables and other products without having to invest in specialized equipment. However, pressure canners go a step beyond.
Pressure canners pressurize the environment, allowing the water to reach higher temperatures. This kills off bacterial spores that may otherwise survive.
While obtaining a pressure canner might be an investment, it is the only safe method for preserving unpickled raw vegetables and animal products.