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Equipment for heat processing home canned food is of two main types -- boiling water canners and pressure canners.

All high acid foods should be processed in a water bath or steam canner and all low acid foods in a pressure canner.
Higher acid foods (and those which have been acidified) that may be safely canned in a boiling water bath canner or a steam canner include jams, jellies, pickles, applesauce, apple butter, peaches, peach butter, pears, pear butter, spaghetti sauce without meat, ketchup and tomatoes.
Low-acid foods include meat, dairy, poultry, all vegetables (except tomatoes) and some fruits. These need to be processed in a pressure canner.
To learn more about canning and what kind of canner to use for your project, check out our blog
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