Foods that are being canned fall into two different canning techniques. High acid and low acid. High acid foods can be canned in a boiling water canner, while the low acid foods can only be canned safely in a pressure cooker. Our site deals only with high acid foods that are done in the water bath.
Low Acid Foods
Low acid foods (pH higher than 4.6) such as vegetables, meats, seafood, soups, and sauces can’t combat the harmful bacteria at the low temperature of a boiling water canner (212*F). They need the high temperature of a pressure canner (240*F) to be canned safely. When canning vegetables (beets, cucumber etc.), the acid level is brought higher when pickled with vinegar, and can safely be canned with the boiling water bath
High Acid Foods
High acid foods (pH lower than 4.6) such as fruits, jams, jellies, pickles, relishes, chutneys, and acidified tomatoes can all be safely canned with the boiling water bath technique. The 212*F temperature is high enough to kill any bacteria that can survive the high acid. There is another important issue when canning… time. The food being processed must be boiled in the canner for the exact time on the recipe or you run the chance of not killing all the natural yeasts, enzymes, and microorganisms.Canning Jars
It is important to not use just any jar for canning. You must use a proper canning jar with the proper 2-piece lid to ensure an air tight seal. Discard any jars that are nicked on the thread or are cracked
Lids
The 2-piece lid consists of a sealing cap and a screw cap. The screw cap can be reused but always use new sealing caps to ensure an air-tight seal. Boiling the lids is no longer required. Heat to 180*F/82*C only. They must be placed on the jar hot for a proper seal. There is no preparation needed for the screw cap as it doesn’t come in contact with the food
