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!
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.
As low and no-added-sugar food products have become increasingly popular, new alternative canning recipes have been created. It is possible to preserve fruits with little or no added sugar, which is great for those who prefer reduced calories.