Water-Bath Canning
The safe, beginner-friendly method for high-acid foods: jams, jellies, pickles, fruit, and acidified tomatoes. All you need is a tall stockpot, a rack, jars, and a tested recipe.
How it works
High-acid foods (pH below 4.6) can be safely preserved in a boiling-water bath because acid and 100 °C heat together kill the bacteria, yeasts, and moulds that spoil food. Low-acid foods cannot — those need a pressure canner.
When to use this method
Good candidates: jams, jellies, fruit butters, fruit packed in syrup, pickles (with 5 % vinegar), salsa (tested recipe), and tomatoes acidified with bottled lemon juice or citric acid.