| Hi Achternaam, If you get serious about home canning, you'll probably want to dive into pressure canning eventually, because that's what it takes to can meat and unpickled vegetables safely. Why do you need a pressure canner? It comes down to botulism concerns. There are two ways to get rid of botulism in home canned food: Heat and acidity. Foods high in acid can be safely processed in a water bath, because there isn't a concern about botulism growing in your food. But foods like beef or green beans, for example, are low in acid, meaning they have to be processed under a much higher heat to be safe. If you're curious, I have lots more information on the website, including the link to the botulism page above. :) Also, if you've been thinking about diving into pressure canning, I also wanted to let you know that Simply Canning sponsor Fillmore Container is offering a special discount right now: They are carrying four most loved American Pressure Canner models - 941, 930, 921 and 915. This line of canners has offered the best and safest method for home canning. You can SAVE $30 on any Fillmore order including an All American Pressure Canner when using the coupon code PressureCan30 Browse pressure canners here. Okay, on to this week's articles! | 
