Thank you for your inquiry. USDA recommends boiling water bath canning (processing) for high acid foods. This process includes a large canner (or stock pot) with a rack on the bottom and lid. You fill the canner with boiling water with the water level reaching 2 - 3 inches above the canning jars at all times during the processing. The jars must be completely submerged in boiling water for proper processing and for the jars to seal properly. For low acid foods, USDA recommends pressure canning using a pressure canner (Presto, All American and National are brands of pressure canners approved by USDA) and a rack on the bottom and lid with a gauge or weights. For proper pressure canning, you only need 2-3 inches of hot water (boiling) in the canner. Pressure canning works by creating steam (at elevated temperatures) and, thus, making low acid foods safe for long term storage at room temperature.
Thank you for your inquiry. USDA recommends boiling water bath canning (processing) for high acid foods. This process includes a large canner (or stock pot) with a rack on the bottom and lid. You fill the canner with boiling water with the water level reaching 2 - 3 inches above the canning jars at all times during the processing. The jars must be completely submerged in boiling water for proper processing and for the jars to seal properly. For low acid foods, USDA recommends pressure canning using a pressure canner (Presto, All American and National are brands of pressure canners approved by USDA) and a rack on the bottom and lid with a gauge or weights. For proper pressure canning, you only need 2-3 inches of hot water (boiling) in the canner. Pressure canning works by creating steam (at elevated temperatures) and, thus, making low acid foods safe for long term storage at room temperature.