Knowledge on canning non-acidic foods is invaluable to the modern homesteader. Knowing that these canned items will rest safely on the shelves of your storage room or pantry – and be edible when you need them – can give you peace of mind.
What Is Non-Acidic Food?
Non-acid foods do not contain acids like tomatoes do, and they are not canned with vinegar. As stated by the Ball website, non-acidic foods need to process at a temperature of 240 degrees Fahrenheit. This ensures that no fungus grows within the jars.
Non-acidic foods also need to be pressure canned. Unlike non-acidic foods, acidic foods only need to be put into boiling water for a set amount of time. Examples of non-acidic foods include meats, soups and vegetables such as carrots, peas or asparagus.
Materials Needed to Can Non-Acidic Foods
Pressure canning non-acidic foods requires you to have a few items:
- Pressure canner.
- (Make sure there aren’t any indents, scratches, rust, etc., on the bands.)
- (Make sure that there aren’t any scratches or tears on the seals.)
- Clean glass jars.