Canning : Hot Water Bath or Pressure Canned

I have had many questions on which foods need to be Pressure Canned or Hot Water Bath.

Here is the canner you would use for a hot water bath

The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves. In this method, jars of food are heated completely covered with boiling water and cooked for a specified amount of time. 






This is a pressure canner


Pressure canning is the only safe method of preserving vegetables ( corn, greenbeans, etc.. meats, poultry and seafood. Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F. This temperature can only be reached using the pressure method.

Now there has been some talk about not being able to can on flat top stoves.  Head on over to Pickyourown.com to read more about canning and flat top stoves. 

**  I have a separate stove in my basement kitchen for all my canning  :)