Low-acid foods must be processed in a steam pressure canner. In order to destroy all bacteria, their spores and the toxins they produce, low-acid foods must be heated to a temperature of 240 ° F and held there for the time specified by the recipe. Because the steam inside the canner is pressurized,...
Boiling water bath canning has been around for
years and is a safe method of preserving high acid
foods. You just need to make sure you understand
the procedures in order for your canning to be safe.
