In commercial canning of acidified foods, it is rare that a...

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Question by Allyn Johnston
Submitted on 9/19/2005
Related FAQ: Rec.Food.Preserving FAQ (v.7.08) Part1
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In commercial canning of acidified foods, it is rare that a water-bath method would be used. More often a steam or alternate atmosphere would be introduced into the headspace of the container as the cap is applied. Flushing air and airborne contaminants just before capping makes more sense than trying to expel air and airborne contaminants after the cap is already applied. My question is why with home canning is an inferior method (water-bath canner) with inferior vacuum seals continuing to be used today?

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