pressure canning

Pressure canning is a method used to safely preserve foods, especially meats and vegetables, by applying high heat under pressure inside a specialized canner. This process reaches temperatures above boiling water (240°F or 116°C), effectively destroying bacteria, spores, and pathogens that can cause spoilage or foodborne illnesses. The pressure inside the canner is carefully regulated to maintain this temperature, ensuring the food is safely sterilized. Once processed, the jars are cooled, creating a vacuum seal that keeps the food safe for long-term storage without refrigeration. This method is essential for safely canning low-acid foods.