Water bath canners have fitted lids and removable wire racks. While they come in many sizes, the canner must be deep enough to allow a minimum of 1-2 inches of briskly boiling water that covers the top of jars during processing.
To learn more about safe water bath canning practices, watch our How to Use a Water Bath Canner video!
January 03, 2022
The SDSU Southeast Research Farm, in collaboration with SDSU Extension, will be hosting a symposium and exhibitor booth January 4-6 at the Dakota Farm Show in Vermillion, South Dakota.
This course provides research-based information on food preservation.
Botulism is a serious, rare illness that is caused by a toxin produced by the bacteria Clostridium botulinum. Botulism is a concern when it comes to canning and fermenting foods, as the anaerobic conditions can cause the Clostridium botulinum spores to create a harmful toxin.