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 the blog section of the site.