Part 2 of a 5 part basic introduction to home canning.
Part 2 covers the 2 types of canners, jars, bands, lids, common canning terms and packing methods.
Part 3 covers the water bath and the pressure canning method and the easy steps to successful canning.
Both methods share many similarities.
The canning jars, bands, lids and packing methods are all treated in the same way.
The difference between the 2 methods is in the type of canner used.
Green beans are a low acid food.
The only dependably safe method of home canning low acid food is with a pressure canner.
This video will show you how.
This is the last video of a 5 part - 6 video instruction series about home canning.
Pressure canning is a safe & economical way to preserve food.
This short video takes you through the basic steps of pressure canning.
Both a weighted & dial gauge pressure canner are featured.
Part 4 of Home Canning Basics is an introduction to water bath canning.
Water bath canning is very easy and is usually the first method of home canning learned.
The boiling water bath method safely preserves high acid foods such as fruit, tomatoes, jams, jellies, pickles, relishes, salsa and fruit juices.
This video is Part 5 of Home Canning Basics and is presented in 2 parts - I & II.
Pressure canning is a safe & economical way to preserve food.
Many people have fears when learning to pressure can.
This video addresses some of those fears & explains the safety features of modern pressure canners.
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