this post was submitted on 07 Aug 2023
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Canning & Food Preservation
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Canning and preserving food. Includes dehydrating, freeze-drying, etc.
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Oh, yeah, sorry I wasn't very clear with my idea. I figured I'd throw them in a clean jar and sterilize it the same way you would with regular canned goods. The safest way would be to use a pressure canner, as far as I know. I figure if we're certain it's sterile then everything else about the interior is all about preferred taste and fighting molecular degradation.
You would have to pressure can this. Water bath canning would not kill the real nasties like botulism. The sugar or vinegar in jams and pickles respectively prevent those germs from growing out of control which is critical. There is virtually no realistic way to ensure all your equipment is sterile enough to guarantee you will not end up with contamination. It would be a huge risk.
Only pressure canning would actually kill them because the temp gets high enough. Water bath canning is not sufficient.
I think water bath can be enough if the pH is below 4.6.
Below this pH the botulism cannot survive.
According to this chart pH values of common foods and ingredients the fruits you are talking about have a pH well below 4.6 so in theory it could work in a water bath.
However you need to be very careful about what you are doing, unlike fermentation or preserving in sugar, canning can kill you if not done properly. It's generally not advised to can food without strictly following an approved recipe.
Yes but what OP is asking woudlnt reach those pH values.