I love to can and have done it since I was 13 years old. I have always used both a pressure canner and a regular canner. Now we can sausage in the winter and venison if someone gives us a deer. Beef has such a unique flavor canned, as do the other meats. Chicken is good, but a lot of work to de-bone in large quantities and I would only do free range chickens. Of course we always can meats in a pressure canner. When we traveled and camped with our family, we had good meat ready to use. If I'm not around to help, our son takes over and cans the meats.
pH is a negative logarithm -- what that means is that the lower the numeric pH, the higher acidity, and conversely, the higher the numeric pH, the less acid (or more alkaline) the substance. High acidity, low pH, so the reference to acid foods of pH 4.6 or greater should actually read less, meaning more acidic.
While a fun article to read, I'm a little confused at their acidic nomenclature. I could understand where pH 4.6 is the "magic" number where bacteria wouldn't grow, but I think they have their labels mixed up. Foods with a pH less than 4.6 are more acidic (like lemon juice, vinegar, and other fruits), and foods greater than pH 4.6 are less acidic.
As a young girl growing up I helped my Mother, Grandmother many times - this sustained us through the winter - nothing better than fresh green beans canned. This is a lost art in many families now I think. I also canned when my children were small and we had a garden that we all worked in and got the benefits all year long. Thanks for the info - great tips for those who are not familiar with it. Love it!
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