As promised, here is an installment for the Of Course I Can! Blog Hop. Please note that I am not an expert nor a professional in the field of food preservation. My expertise comes from personal experience that has been passed down generationally. Always refer to published, up-to-date guides for cooking times. If you need help finding a resource for your area, please let me know. Also, this is meant to pique the interest of the novice and assuage fears and insecurities. I won’t be going into much of the science behind food preservation methods.
Now that we have taken care of the disclaimer, let’s get down to the question of the day: pressure canning or boiling-water bath canning? I say: both! There are many people out there, possibly you, who are deathly afraid of meth lab-like explosions happening in their kitchen thanks to those intimidating-looking pressure canners, but let me assure you, this is very nearly impossible. Do you feel better? I hope so. In all seriousness, the pressure canner is essential. If you don’t have one you can kiss your dreams of home-canned green beans and tuna fish goodbye. Why you say? Because you would have to boil quarts of green beans for 4 hours, that’s why. My maternal grandmother was one such anti-pressure canner and she, in all actuality, boiled batches of green bean for 4 hours at a time. No thanks.