Water Bath Canners

Use a Water Bath Canner or Steam Canner for canning high acid foods such as fruits, jams & jellies. High acid foods can be safely processed at temperatures reached in the boiling water-bath or steam canners. To kill harmful molds, yeasts, and some bacteria, processing using the boiling water bath or steam methods ensures the safety of the preserved produce. Foods such as fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butters/spreads fit into the high acid group since they have an acidity, or pH level, of 4.6 or lower. Most tomatoes and tomato products also fit into this category provided current recommendations for acidification are followed.