You can use the boiling method for some foods, but low-acid foods with a pH level greater than 4.6 must be pressure canned to protect against the risk of food poisoning.

The following excerpt is from Angi Schneider’s new book Pressure Canning for Beginners and Beyond (Page Street Publishing, October 2021) and is reprinted with permission from the publisher. To Soak or ...

Want to find out how to can meat and poultry at home? Learn more about the procedures and tips on how to use pressure cans.

Pressure canners allow us to safely preserve low-acid foods at home. Because low-acid foods like vegetables and meat are more susceptible to botulism, these foods must be canned in a pressure canner.