Choosing a Canning System
Canning and preserving are rapidly rising in popularity in the United States. In part this has been driven by the desire to make healthier foods for our families. It’s also partially driven by high supermarket prices that inspire frugality.
Modern canning systems are very easy to use and very safe when used properly.
Presto Pressure Canning System
There are two main choices in canning systems, namely hot water canning and pressure canning. Hot water canning is not safe or effective on foods with low acid contents. So, if you’re planning to can things like meat, opt for a pressure canner (that can double as a hot water bath if you leave the top off).
Hot water canners need to be deep enough to fully immerse your jars by 1” above the rim. If you have an electric burner, you’ll need a flat bottom canner so it heats properly. Additionally, the diameter of the pot shouldn’t exceed that of your burner by more than 4” or again the water will not heat properly, which means you’re undermining food safety.
In pressure canners there are only two potential purchases. One type of canner has a dial gauge that indicates how much pressure’s inside the pot. The other is a weighted gauge that regulates the pressure and doesn’t have to be checked to know when the right pressure’s achieved.
larger professional canning system
Whether you use a hot water or pressure canner there are two other purchases that should be made when you buy your canning system. You need a way to lift the jars out of the hot water safely, for example. You’ll also want an interior rack for the jars so they don’t clink together (and potentially crack) during boiling or processing.
A pressure canner runs about 100 Euros while a hot water bath system begins at a budget-friendly 25 Euros.
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