Why a Pot of Boiling Water Can’t Can Every Vegetable
Food Systems
Home canning uses different processes for different foods. Low-acid foods need a tested pressure-canning process that reaches the conditions required to control the botulism hazard. An ordinary boiling-water bath cannot substitute for that process.
Choose a tested recipe from the National Center for Home Food Preservation or another USDA-endorsed source. Follow its jar size, preparation, packing method, processing time and altitude adjustment. Ingredients and quantities affect how the food heats.
Before you buy jars, check that you have the equipment specified for the recipe. If you’re new to canning, a local cooperative extension service can help you find reliable instructions and understand which method a food requires.
Source
National Center for Home Food Preservation: For Safety’s Sake
