Canning the modern way.

Mike_Kisiel_129680

First try jalapeño bread and butter pickles

skip_308402

Hello Michael. I can foods regularly using both water bath and pressure canning methods, although I hasten to add that I'm neither a food scientist nor an expert on canning. Yet, my understanding is that food safety is achieved through a combination of processing temperature, time, and the evacuation of air from the sealed canning jar.

The published safe method for high acid foods such as pickles is a boiling water bath that completely covers the canning jars by one to two inches, with the processing time varying according to the type of food, acidity, and jar sizes. It's possible that your method could be safe enough to produce shelf-stable results for some high-acid foods, but you might consider discussing it with a food preservation expert at your county extension office to make sure. It's better to be safe than sorry.

I am certain that your method is not safe enough for canning meats, poultry, seafood, and non-acidic vegetables that must be processed at a temperature of 240 degrees Fahrenheit. You must use a pressure canner for that.