The acid in high-acid foods act as a natural preservative that prevents them from going bad easily. Hence, the 100°C temperature of boiling water is usually sufficient when canning them.
- High-acid foods
- Some fruits & juices, jams, jellies and other fruit spreads, salsas, tomatoes with added acid, pickles, relishes, chutneys, sauces, vinegars and condiments.
Things you’ll need
- Your preserving recipe and ingredients
- A large, deep pot
- A water bath canner, or another large, deep pot with a lid
- Mason jars with lids and bands (always start with new lids)
- Clean, damp cloth