Quote:
Originally Posted by BigMeatballDave
What is water bath canning?
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Anything that's sufficiently acidic doesn't have to be pressure canned. You fill the sterilized jars with your product (pickles, most jams, jellies, etc.), lightly cap, and put in a boiling pot of water (let the water come up over the lids by an inch or so), and process for the set amount of time.
The acid is a preservative, so you don't need to get it over 212 degrees.
Product that isn't acidic you have to get up to like 245 to kill botulism, so you have to use a pressure canner.