Regarding preserving food for room temperature storage, I believe it depends on the acidity of the food. If I remember correctly, tomatoes are borderline pH for boiling water canning, so some people add lemon juice if they don’t have a pressure cooker. I think I remember beans being used as an example of a food that MUST be canned at higher temperatures (achieved by pressure canning) Due to low acidity/high pH. I think there was a helpful USA federal government website about it but I don’t know if i would still trust it
The US Department of Agriculture, along with the University of Georgia, have tested canning methods and recipes for decades. These recipes are reproduced in Ball’s canning books.
Regarding preserving food for room temperature storage, I believe it depends on the acidity of the food. If I remember correctly, tomatoes are borderline pH for boiling water canning, so some people add lemon juice if they don’t have a pressure cooker. I think I remember beans being used as an example of a food that MUST be canned at higher temperatures (achieved by pressure canning) Due to low acidity/high pH. I think there was a helpful USA federal government website about it but I don’t know if i would still trust it
The US Department of Agriculture, along with the University of Georgia, have tested canning methods and recipes for decades. These recipes are reproduced in Ball’s canning books.
Baked beans are easy because the high sugar and salt discourages growth.