Can pressure canning be replaced water bath canning?
I wanted to make and can, my Grandma's tomato soup. However I don't have a pressure canner.
I made the soup in a 15 PSI pressure cooker and then poured it into sterilized jars and then canned it in a water bath canner, but now I am second guessing myself.
Is this safe?
Best Answer
No, it isn't safe, water bath canning is only safe for high-acid foods as the acid kills botulism. Low-acid food must be processed at 240F, 116C, and that can only be achieved in a pressure canner.
When you pressure cook the soup it kills the bacteria, however when you then transfer it to the sterilized jars it could be contaminated on the way, and then the water bath won't be hot enough to kill the bacteria.
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Quick Answer about "Can pressure canning be replaced water bath canning?"
Note that water bath canning and pressure canning are not interchangeable. There's a heck of a lot of stuff (low-acid foods) that you cannot water bath owing to safety issues (not enough acid to suppress any botulism spores.)Can I use a pressure canner instead of a water bath?
One option is to use your pressure canner for preserving fruits, jams, and juices instead of a boiling water bath canner. You can fill the pressure canner to 2 inches over the tops of your jars, replace the canner lid with a regular lid that fits snugly, and use it just like a boiling water bath canner.Can you skip the water bath when canning?
Then, canning without the water bath method saves time. You see, often I make a few jars of jam in between some other activities. And lastly, I am certain that you will lose vitamins when you're adding another 10-15 minutes of high-heat water processing.Can I pressure can a water bath recipe?
What is this? According to the Penn State Extension, \u201cThe most important choice for a safe product is to choose the processing method that will destroy all harmful bacteria and prevent their growth during storage.\u201d In other words, if a recipe calls for pressure canning, don't water bath it. It can kill you!Canning: Water Bath vs Pressure Canner
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Answer 2
Even if there weren't issues of re-contamination (covered well by GdD), when you use your own recipe, its difficult to know the required processing time (it can generally only be determined by careful measurement with special equipment). So you may not have actually sterilized it when pressure cooking.
Is freezing an option for you? I suspect the soup would hold up well to being frozen (but, of course, I don't know its full list of ingredients).
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