Food Canning Equipment

High-Acid Foods Heat Requirements Difficulty Level
(jams, jellies, pickles, relishes, chutneys) 212° F, 100° C Glass Jar - easy
(water bath canner) Metal Can - more difficult (requires can sealer)
Low-Acid Foods Heat Requirements Difficulty Level
(meat, poultry, fish, seafood, vegetables) 240-250° F, 116-121° C Glass Jar - easy
(pressure canner) Metal Can - more difficult (requires can sealer)

Food canning equipment for making high-acid foods such as jams, jellies, pickles, relishes or chutneys is very simple as the heat requirements are only 212° F, 100° C. Any suitable size pot with a rack and cover becomes the water bath canner. Glass jars, jar lifter, thermometer, timer, wide mouth funnel, all those little items can be readily found in the kitchen. But, when metal cans are involved, the canning becomes more difficult as one needs to obtain can sealer and acquire new knowledge about the seaming process. There is not much danger involved in processing jams or pickles.

However, processing low-acid foods such as meat, poultry, fish and vegetables elevates the art of canning to a much higher level, especially when cans are employed. Low-acid foods must be processed at 240-150° F, 116-121° C and that requires the pressure canner. A good understanding of can sealer, basic adjustments and knowledge of canning defects is necessary. The rules must be strictly observed as improperly canned low-acid food can become dangerous.

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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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