Airtightness also plays a major role in another popular form of preservation: canning. Dua says canning can be a great way to expand the life of your crops without overcrowding the fridge or freezer — but only if you have the time and equipment to do it properly. “For a lot of people, canning is quite intimidating,” she says. “I personally think that you need to have proper time to do the canning because if canning goes wrong, it can actually be deadly.” There are two different types of canning: pressure canning and boiling water canning. Foods with lower acidity require a proper pressure canner to destroy the spores that can lead to a potentially fatal food-borne illness called botulism, Dua explains. “On the internet, you will see people
canning in their ovens or using their Instant Pots to do pressure canning and people think ‘I’ve got an Instant Pot; I can can my beans in there.’ No, you cannot. Don’t try any substitute for pressure canning,” she says. “When we do pressure canning, what that is doing is increasing the boiling point of the food. It needs to be at a 116 C boiling point. Instant Pots can’t get to the correct temperature.” Acidic foods such as pickles can be safely canned using the boiling water route, but Dua suggests always doing your research to determine the pH level of the food to ensure you’re choosing the correct method — and check that all cans are vacuumed sealed, no matter which method you go with. Also, keep in mind, canned goods can sit in the pantry but jellies must be refrigerated.
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