Today is Day 18 of our 30 days of homesteading Q&A on the podcast where I have reached out to some of the best bloggers and podcasters in the homesteading space to answer your questions about homesteading.
Today’s question is “Why is it not safe to water bath can my vegetables? I was told if they went bad I would be able to tell. Is this true or do I need to pressure can?” Back to answer today’s question is Jo Rellime from Homestead Chronicles.
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Why You Shouldn’t Water Bath Can Vegetables: Safety First!
Canning is a wonderful way to preserve food from your garden or local farmers’ market, but it’s important to understand that not all foods are created equal when it comes to canning. Some can be safely canned using a water bath, while others absolutely must be pressure canned. Let’s dive into why water bath canning vegetables can be dangerous, and how to do it the right way!
What is Water Bath Canning?
Water bath canning is a method that involves boiling jars of food at 212°F (the boiling point of water) to kill off harmful bacteria. This method works well for high-acid foods, like fruits, pickles, and jams, because the natural acidity helps prevent the growth of dangerous bacteria.
However, low-acid foods, such as vegetables, meat, and beans, are an entirely different story.
The Hidden Danger: Botulism
One of the biggest risks when it comes to canning low-acid foods like vegetables is a toxin called botulism. This toxin is produced by a bacterium that thrives in environments without oxygen – exactly the conditions found in sealed jars of canned vegetables.
Here’s the scary part: botulism can’t be seen, smelled, or tasted. You can’t tell by looking at your food whether it’s safe. So even if your canned veggies look, smell, and taste just fine, they could still make you very sick—or worse.
Why You Need to Pressure Can Vegetables
Botulism spores are tough little things. They can survive in boiling water, which means the 212°F heat from a water bath isn’t enough to kill them. To be safe, low-acid foods like vegetables must be heated to at least 240°F, and the only way to do that is by using a pressure canner.
A pressure canner works by increasing the pressure inside the pot, allowing the water to reach temperatures higher than boiling. This extra heat is what’s needed to kill those harmful botulism spores and make your canned veggies safe to eat.
Acid vs. Heat: The Two Ways to Stay Safe
There are two things that can keep your canned food safe from botulism: acid and heat.
- Acidic foods: These include fruits and pickled vegetables. The acid in these foods, or the vinegar added in the pickling process, makes it hard for botulism to grow. That’s why it’s safe to water bath can fruits and pickled items.
- Low-acid foods: Vegetables, meats, and beans don’t have enough acid to prevent botulism from growing. Because of this, they must be heated to 240°F using a pressure canner.
Don’t Trust Your Senses
A common misconception is that you can tell if food has gone bad by looking at, smelling, or tasting it. This might be true for some forms of spoilage, but it’s not true for botulism. Botulism doesn’t change the appearance or taste of food. So, even if a jar looks fine, it could still be dangerous.
The takeaway here is that your senses can’t be trusted when it comes to canning safety. You need to follow the science.
Stick to Tested Recipes
Canning is not like cooking, where you can throw in a pinch of this or that. It’s a science, and following tested, trusted recipes is crucial. Stick to recipes from reliable sources like the USDA’s Complete Guide to Home Canning, Ball’s Blue Book, or the National Center for Home Food Preservation.
Don’t be tempted to use grandma’s old canning recipe, especially for low-acid foods like vegetables. The environment has changed since the 1950s, and so have the safety standards for canning. What worked back then might not be safe now.
What Foods Can Be Water Bath Canned?
So what can you safely can using a water bath?
- High-acid foods: Most fruits, jams, and jellies are safe to water bath can.
- Pickled vegetables: Vegetables that have been pickled with vinegar can be water bath canned because the vinegar adds the necessary acid.
If you’re making something like salsa or a tomato sauce, make sure to follow a tested recipe that adds the right amount of acid. Always use bottled lemon juice or vinegar because it has a consistent acid level.
Foods You Should Never Can
There are some foods that should never be canned because safe methods haven’t been developed for them. These include:
- Dairy products like butter or cheese
- Grains (except for corn)
- Raw cabbage
- Cured meats like bacon or ham
Canning is Safe When Done Right!
While canning might seem complicated, it’s a skill worth learning and perfecting. By understanding the difference between water bath and pressure canning, and sticking to tested recipes, you can safely preserve your harvest for months to come.
Just remember: when it comes to low-acid foods like vegetables, always pressure can. And don’t trust your senses—trust the science!
Resources Mentioned by Jo:
- Story on the botulism outbreak in Lancaster, Ohio in the spring of 2015. Please read all the way to the end as it provides confirmation that the science we are discussing is accurate: http://www.usatoday.com/story/news/nation/2015/04/23/ohio-botulism-outbreak/26251445/
- USDA’s National Center for Home For Preservation at: https://nchfp.uga.edu/how/can
- Ball’s Website under Recipes at: https://www.ballmasonjars.com/recipes?fdid=recipes
- Ball Blue Book Guide To Preserving: https://amzn.to/4elDGL3
- Safe Canning By the Book on Debbie’s Back Porch (facebook group for trusted canning advice, tips, and tested recipes links) at: https://www.facebook.com/groups/SafeCanningByTheBook
