In the debate between pressure canner vs. water bath, there’s no real winner. We’ll tell you why in this post. What exactly ...

Acid foods, such as fruits, pickles, sauerkraut, jams and jellies contain enough acidity to block the growth of botulism bacteria and can safely be processed in a water bath canner. For pressure ...

A canner with a rack is also helpful for ensuring even heat distribution. You can use a flat-bottomed stockpot to water bath can on your glass-topped stove. You can water bath can in any pot.

For shelf-stable product, process in a boiling water canner. Applesauce may also be ... Then, consider water bath canning applesauce to get the most out of your favorite applesauce recipes.