Pressure Canning

[frjeff]

If I have yield this Summer/Fall, I intend to give a try to making some hot sauces for our personal consumption.

If I use my Presto pressure canner to put up these sauces, they should be safe for shelf storage for some time, correct? It appears that the problems arise when one does a simple hot bath method of preserving and has low acidity??

 

[DaQatz]

If you're pressure canning the acidity is less important. So yes sauces even without vinegar should be safe for a few years with a pressure canner provided you use it correctly.

 

[Guerilla Chef]

Best thing to do is consult the Bal canning book. Low acid stuff is at risk for botulism without a pressure canner.

 

[salsalady]

`Hello padre,
you have the correct basic idea. Here's a couple websites with approved recipes and procedures to get you started from Utah State and Ball canning.

http://extension.usu.edu/utah/htm/fcs/food-preservation-canning/

http://www.freshpreserving.com/