What is soft canning process?

The term "soft canning process" doesn't have a widely recognized definition in the food industry. There are several possible interpretations, but none are universally accepted.

Here are some possible interpretations and why they might be considered "soft":

* Lower Pressure Canning: This involves using a lower pressure and temperature during the canning process. This might be done to preserve delicate flavors or textures of certain foods. However, it's important to note that lower pressure can lead to increased risk of spoilage, so it's crucial to follow strict guidelines and ensure proper sterilization.

* Reduced Heat Canning: This might involve using a shorter canning time or lower temperature. Again, this could be done to preserve flavor or texture, but it carries an increased risk of spoilage.

* "Soft" Canning of Fruits: This might refer to a process where fruits are packed in a less dense manner in the jars, leaving more air space. This can preserve the shape and texture of the fruit, but it requires proper processing to ensure safety.

* "Soft" Canning of Sauces: This could involve processing sauces at a slightly lower temperature or for a shorter duration, again with the goal of preserving flavor and texture.

It's crucial to emphasize that any deviation from standard canning procedures carries a higher risk of botulism and other foodborne illnesses. Always consult reliable sources like the USDA or reputable canning guides for proper safety guidelines.

If you're unsure about the safety of a particular canning method, it's best to err on the side of caution and use traditional, proven methods.

Instead of using the term "soft canning," it's more accurate to describe the specific process used, like "low-pressure canning" or "reduced heat canning."