High Acid Canning
High acid canning is also known as waterbath canning or steam canning. This is a method of preserving foods high in natural acids (like fruit) or ones made that way by adding additional acids (like vinegar or lemon juice).
Recipes Using High Acid Canning
Fruit spreads include jams, jellies, preserves, conserves, marmalade, etc. These products are canned using high acid canning (i.e. waterbath or steam canning).
- Strawberry Balsamic Freezer Jam
- Strawberry Jam
- Strawberry Lemon Marmalade
- Pomona Strawberry Jam Recipe
Low Acid Canning
Low acid canning is used for foods that have a pH higher than 4.6. This includes meats, beans, legumes, vegetables, or mixed foods that contain low acid foods (like soups).
Low Acid Canning Recipes
Beans & Legumes
Soups & Broths
Fermentation & Pickling
Fermentation & Pickling are popular methods used to preserve food by increasing the acid levels, creating an environment that in unfavorable to pathogens.
Fermentation adds salt to a recipe and then requires a fermentation period to allow acids (such as lactic acid) to build up in the product. Meanwhile, pickling utilizes the addition of acid (often in the form of vinegar or lemon juice) to acidify the product.
There are many types of fermentation and pickling used around the world. From sauerkraut to cheese, there are endless recipes that use the processes of fermentation or pickling.
- Sauerkraut Recipe
- Small Batch Sauerkraut Tips
- Sauerkraut-Problems and Solutions
- Sauerkraut Chocolate Cake Recipe