“It’s not about doing things perfectly, but about doing them with understanding.”
— Traditional wisdom
Introduction
Preserving food at home has always been something normal in my family. I remember my mum, my aunties, my grandmother… with jars neatly lined up in the pantry, homemade stews, summer tomatoes stored for the whole year.
And I’ve done the same for years. I’ve cooked meals, preserved them using a water bath… and often stored them in the cupboard without any issues.
And it’s true that most of the time, nothing happens.
But over time, as I’ve read more and understood food safety better, I’ve decided to change a few things.
Not out of fear.
But from a place of calm understanding.
What actually happens when we preserve food?
When we cook a stew for hours:
- many bacteria are destroyed
- the food becomes safer
But there’s something important: some bacteria can form spores that survive normal cooking.
And this is the key point.
A traditional water bath creates a vacuum seal and helps to preserve food. But it does not reach temperatures high enough to destroy those spores in foods such as meat, stews and low-acid vegetables.
What has always been done… and what we know now
For generations, this is how it has been done. And it’s important to say this honestly: most of the time, nothing happens. But it’s also true that sometimes, things can happen.
Today we know more about bacteria such as Clostridium botulinum, which can grow in low-oxygen environments like sealed jars.
And although rare, the consequences can be serious.
So with the knowledge we have today, it makes sense to adjust some practices.
When water bath canning is safe
A very important (and reassuring) part: water bath canning is perfectly safe for acidic foods.
For example:
- tomatoes
- jams
- fruits
- pickled foods (vinegar or brine)
Because acidity prevents the growth of harmful bacteria.
And I’m very grateful for that. Because some of my strongest childhood memories are of summers spent making tomato preserves with my grandmother, my mother, my aunts…
And that tomato… still tastes incredible.
When it’s not enough
The issue appears with low-acid foods:
- stews
- meat
- legumes
- cooked vegetables
In these cases, water bath canning is not sufficient for pantry storage, although it’s valid for cold storage in the fridge and preserved it up to a couple of weeks.
What is a pressure canner?
The alternative to preserve stews and keep them in the pantry is the pressure canner (not the same as a regular pressure cooker).
This type of pot reaches higher temperatures (above 115–121 °C) and is capable of destroying those spores that can ruin our preserved food.
This makes it possible to safely preserve low-acid foods for long-term pantry storage. However it requires following tested guidelines for each food, it is not something to improvise.
What I do now (in real life)
This is where I want to be completely honest. For years I preserved stews, stored them in the pantry and nothing ever happened.
But now, with more information, I’ve decided to change my approach to preserving food.
Today if I cook a stew and want to keep it:
- I store it in the fridge (batch cooking style) —> up to 3 days
- If I preserve it using a water bath, I still keep it refrigerated —> up to 2 weeks
- Or I freeze it —> up to 3 months
And if I wanted to store it for months or even up to a year, I would use a pressure canner following official guidelines. I haven’t got one yet, but I have to admit… I’m seriously considering getting one.
Quick home preservation guide
*If you have done it properly
Conclusion
If there’s one thing I’ve learned over time, it’s this: not everything that’s always been done is wrong, but not everything that’s always been done is the best we can do either.
And it’s okay to change.
Not from fear.
But from understanding.
I still preserve food.
I still cook the way I was taught.
But now I do it with small adjustments, to keep it just as homemade but a little safer and healthier.
Because in the end, it’s not about doing things perfectly. It’s about caring with what we know today and keep adding what we learn.
Glossary
Water bath: preservation method using boiling water to seal jars.
Pressure canner: high-temperature preservation system.
Bacterial spores: resistant forms of bacteria.
Low-acid foods: foods with higher pH (meat, vegetables, legumes).
Batch cooking: preparing meals in advance.
References
- USDA – Home canning guidelines
- National Center for Home Food Preservation
- Research on Clostridium botulinum