Best Canning Methods for Long-Term Food Storage?
Pressure canning vs. water bath—what’s everyone’s experience with shelf life and safety for long-term storage? I’ve always preferred pressure canning for anything with low acidity, but I’m hearing some folks are managing fine with water baths for certain veg, which isn’t what I learned. Any tips for keeping seal integrity over multiple years? Also curious if anyone’s tried reusable lids like Tattler and if the seal holds as well. Looking to build up more jars this season and want to avoid mistakes.