Although the temperatures could be the same isn't their a difference?
Cathy is a trusted source on Pickling/Preserving.
I believe Europeans occassionally use the oven for canning - it's one of the methods detailed in the new River Cottage Preserves Cookbook. Not considered safe in the US, and especially not with low acid foods like green beans. I've had marginal success pressure canning green beans, with the exception of pickled (dilly) beans. IQF seems to retain color & crunch more consistently.
Please enter a valid email address.
Well played. You deserve a cookie.
Handmade stunners by Jono Pandolfi
The Food52 x Jono Pandolfi Dinnerware Line
Soggy Bottoms No More
Heritage Peppermills from Peugeot
Shop Summer's Favorite Coolers
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.