What Cannot pressure canned?

Answered by Jarrod Smith

When it comes to pressure canning, there are certain foods that should not be canned due to safety reasons and concerns about the preservation of the food. These foods include milk, cream, dairy products, coconut milk, flour, corn starch, rice, pasta, starchy foods, and eggs.

Milk, cream, and dairy products have a high moisture content and can spoil easily, even when pressure canned. Additionally, the heat from pressure canning can cause dairy products to curdle or separate, resulting in an unappetizing texture. It is best to use alternative preservation methods such as freezing or dehydrating for these items.

Coconut milk is also not suitable for pressure canning due to its high fat content. Fat can go rancid during the canning process, compromising the quality and safety of the food. It is recommended to store coconut milk in the refrigerator or freezer instead.

Flour, corn starch, rice, and pasta should not be pressure canned because they do not require preservation through canning. These dry pantry staples can be stored in airtight containers and have long shelf lives without the need for canning.

Starchy foods, such as potatoes, should be avoided when pressure canning as well. The texture of starchy foods can change significantly during the canning process, resulting in a mushy or unappetizing consistency. It is best to store starchy foods in a cool, dry place like a pantry.

Eggs should never be pressure canned due to the risk of bacterial contamination. The high heat and pressure may not kill all the harmful bacteria present in eggs, leading to potential foodborne illnesses. If you have an abundance of eggs, consider other preservation methods like freezing or pickling.

While the list above covers the main foods that should not be pressure canned, it is always a good idea to consult reliable sources and tested recipes for specific ingredients or dishes. The National Center for Home Food Preservation is a great resource for safe canning practices and recipe guidelines. It is important to prioritize food safety and follow recommended procedures to ensure the quality and safety of your canned goods.