First posted by long time members
Acid foods are processed in a boiling-water canner.
The heat is transferred to the product by the boiling water which completely surrounds the jar and two-piece cap.
A temperature of 100 degrees C (212 degrees F) is reached & must be maintained for the time specified.
This method is adequate to kill molds, yeasts, enzymes and some bacteria.
This method never reaches the super-high temperatures needed to kill certain bacterial spores and their toxins,
which can produce botulism, therefore, this method cannot be used for processing low-acid foods.
Fruits
Jams
Jelly
Pie Filling
Fruit Syrups
Fruit Butter
Conserves
Marmalade
Preserves
tomatoes
pickled foods
