| Hi Achternaam, "Which canning method should I choose?" This remains one of the most common questions I've received through the years, and it's a good question! Three types of canning methods are water bath canning, steam canning, and pressure canning. Water bath canning involves using pots deep enough to submerge the jars, which then boiled for processing. It is used for high-acid foods like fruits and pickles. Pressure canning, on the other hand, uses canners with dials and gauges and applies heat with pressure. It is used for low-acid foods like vegetables, meats, and soups. (Steam canning is a third option. It is an acceptable substitute for the water bath.) While it might sound a little intimidating, using a pressure canner isn't as scary as it sounds. Need a little help and want to also learn how to can your own meat for convenience and saving on freezer space? Be sure to grab my Canning Meat Course before September 27th and you'll get free access to my Pressure Canning Confidence, as well as some premium printable canning labels too. Take advantage of the Canning Meat Course + Bonuses here. | 
