Canning Vegetables and Other Foods

In order to properly can vegetables, you need the right supplies. First, when deciding on canning supplies, you need to make the distinction of whether the food you are going to be canning is high acid or low acid. Canning vegetables other than tomatoes, red meat, seafood, poultry, and milk should be done using a pressure canner, which operates between 240-250 degrees Fahrenheit and uses the high temperatures to destroy microorganisms that could cause the food to spoil. High acid foods, like tomatoes, fruit and fruit products like jams and jellies and fruit butter, as well as pickles and sauerkraut, should be canned using a boiling water canner operating at a temperature around 212 degrees Fahrenheit.

Both boiling water canners and pressure canners are available from Home-Food-Processing.com. To learn more about the specific products we offer, please browse our site or continue reading.

Our Canning Supplies

Pressure canners for canning vegetables and other low acid foods are available from Home-Food-Processing.com. Our 23 quart pressure canner/cooker is an affordable option for preserving meats, vegetables and fruits with confidence and offers an easy to read dial gauge for accurate pressure control. It can contain 24 half pint jars or 7 quart jars and is made of extra strong, warp-resistant aluminum.

We also offer a great option if you need boiling water steam canning supplies. The affordable Steam Canner saves time and energy and only requires three pints of water, cutting preheating time by 50%. Featuring a seven quart kettle that eliminates heavy lifting, boil overs and messy cleanups, this is for high acid foods only. As a bonus, the aluminum base and rack make an ideal roaster.

Take a look through the rest of our selections. Purchase a book that can help you get started, or, if you’re an expert already, grab up some supplies at some of the best prices online.