Pressure Cookers

[albrews]

Anything with a pH < 4.6 you can do fine by boiling. for low acid foods (in this case wort) you risk canning botulism spores, and you must reach higher temperatures to take care of botulism. I'm pretty sure tomato sauce is slightly acidic (usually has vinegar or something in it right?) which takes care of it.

hi, yes, tomatoes have the natural acidity for successful canning. . for low acid foods including fish, chicken,
meat ,all foods ph greater than approx 4.6 use a pressure cooker. just cook the cans like eggs in the pressure cooker for about an hour. works great.



ives way have a small tin canner. www.wellscan.ca


cheers, alan