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In this episode we talk about the scariest thing in canning: Botulisim. This was the perfect topic to explore just before Halloween, but in reality, there’s nothing to be afraid of.

Botulism poisoning is caused by a toxin produced by the C. Botulinum pathogen. This poisoning is fatal if untreated as it causes respiratory failure. 

Spores are resistant to heat, and thrive in a no-oxygen environment. Therefore it must be heated to over 240 degrees F to be killed which is achievable at home in a pressure canner. Spores cannot grow in an environment of 4.6 or greater acid. This means low acid recipes must be pressure canned to kill the spore, while high acid foods can be water bath canned. 

In our episode we mention this YouTube video of a survivor of botulism poisoning. Watch it and see how easily all her mistakes can be avoided. 

Download the Free Acid and Canning Chart here.

Get the Thermoworks ph meter here. 

And the Thermoworks temperature pen here.

Listen to the Acid & Canning Episode here.

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In this episode we discuss pressure canning and once you listen, you’ll see it is THE skill you need to learn to round out your canning tool box. We explore the best two kinds of pressure canners we recommend: The All American and the Presto.

We explain that by simply following the directions provided, the several steps required to pressure can is really simple, and not difficult at all. Any trouble you may hear of in regards to difficulty pressure canning can almost always be attributed to failing to follow the provided directions.

In this episode all about pressure canning we also explain in detail what kinds of recipes are appropriate for pressure canning (LOW ACID RECIPES) and the fact that many things you may see online being pressure canned are actually not recommended. We aren’t party poopers, we just are here to share what’s safe based on science. That means that canning milk, dairy, butter, etc is NOT recommended in any home canning set up because of the fats and proteins present (I misspoke during this episode and stated that the protein was the culprit, when in fact, fat is.) The very things we love about dairy make them not safe for home canning, even in a pressure canner. This also includes pasta, rice, baked goods, cured meats, and many thickening agents (see our Pectin episode for a canning safe thickener suggestion!). To learn more about the different types of canning-safe recipes, refer to our Acid and Canning episode.

To learn more about canning, jump into my Free Canning Basics Course!

To learn more about pectin, listen here!

Steam canning is a method of water bath canning but by means of a steam canner.

Steam canning:

• Reapproved in 2015 by Wisconsin and Utah state cooperative extensions
• Like a sauna for your jars if the water bath is a hot tub
• Same recipes as water bath/high acid recipes only
• Who is it not good for?
  • Over 4000ish feet the processing time is limited- max run time of 45 minutes
  • Quarts of longer process foods
• Why it is great
  • No waiting for the second batch water to boil- 20+ minutes saved each time 
  • No heavy pot to lift/empty-safer
  • No locking lid, very lightweight
  • Easy to read dial 

I steam can all my water bath canning recipes almost exclusively. I live at 3000 feet elevation. I love steam canning so much I’ve written an ebook all about it! You can buy the Steam Canning for Beginners ebook here!

Ready to start saving time by steam canning? Buy this one!

And What To Do Instead

In this episode, we are diving into the common canning mistakes people make and what you can do instead. We also give each method a grade to give you a sense of risk inherent in each method. The riskier the method, the lower the grade.

We explored open kettle & upside down “canning” methods, which get a C- grade if the recipe is high in acid.

We chatted about the dishwasher process method which gets a C- grade if the recipe is high acid and we explain in detail why this one won’t get a good grade.

We discuss oven canning, both “wet” and “dry”, and this method gets a C- for high acid recipes and an F for low acid recipes.

We talked about the water bath canning of low acid recipes and explain in detail why this method gets an F grade from us, no matter what.

Finally we shared about paraffin wax seals and we’d grade this a D+.

To learn more about safe canning practices, sign up for my Free Canning Basics Course!

To learn more about acid and the role it plays in safe home canning, check out Episode 3!

To learn more about safe home canning, sign up for my Free Canning Basics Course here!

In this episode we dive deep into the spreadable, delectable ingredient that makes jam and jelly so perfect for a PB&J, and so excellent on toast: pectin. 

Pectin is a naturally occurring substance found in apple cores, fruit seeds, citrus pith, and more. It can be added to jams and jellies by using commercially prepared powdered or liquid pectin or by using these natural sources. 

Using commercial pectin requires you to use the recipe provided on the box for the best results. 

Get powdered pectin (usually added at the beginning of the cooking process) here

Get liquid pectin (usually added at the end of the cooking time) here

Try naturally derived Pomona’s Pectin here.

Pectin works with sugar and citric acid to give your jam and jelly structure, much like gelatin does in animal bodies (do not use gelatin in canning recipes, by the way). 

ClearJel is a wonderful, canning safe thickener that is invaluable in canning pie fillings. It isn’t a pectin, but it does a great job of thickening. Do not use regular cornstarch in canning. Get ClearJel here.