Farm-fresh Recipes

Water bath canning can only be done safely with foods that are high in acidity, such as tomatoes, pickles, fruit packed in sugar, jellies, etc. All vegetables not pickled, as well as meat products MUST be pressure canned. Adding non-acidic food to acid foods changes the acidity of what you are canning, therefore these combinations can not be safely water bath canned.

I strongly advise anyone new to the process of canning to read a current safety guide to canning, such as the Ball Canning book. Food not processed correctly can make you very sick...deathly sick, in fact.

I cooked a tomato sauce with some sausage and pork butt for 5 hours. Then I canned in sterilized mason jars, placing them in boiling water for 30 minutes.The lids on the jars all pinged when they sat cooling. Is this safe?