Your great-grandparents didn’t use pressure canners, you may be thinking. Why should you? Well, we’ve learned a lot about microbes and food spoilage since our great-grandparents’ day. One of the things we’ve learned is that you need really high temperatures for a certain amount of time to kill bacteria, especially if those foods are low-acid. High-acid foods are less hospitable to bacteria, so not quite as high a temperature is needed to prevent bacteria from growing.
Foods that should be canned using a pressure canner include:
* Green beans
* Beans (such as pinto or kidney)
These are just some of the low-acid foods for which you’ll need a pressure canner.
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