Meats and fish may be canned, dehydrated, hot smoked or frozen. Pressure canning is the only safe canning method for processing shelf stable low-acid food with a pH higher than 4.6. Low acid foods include:
- Vegetables (see link on the left for more on canning vegetables)
- Meats, poultry, seafood
- Legumes (beans)
- Mixtures that contain any of the above foods
Low acid foods like these require a temperature higher than boiling to destroy harmful microorganisms that cause botulism and food spoilage. A temperature of at least 240º F is needed. Pressure canners achieve this temperature.