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Boiling water bath canning is safe for preserving high-acid foods. High-acid foods have a pH of 4.6 or less. High-acid foods naturally prevent C. botulinum spore growth.
Unsafe Canning methods include open kettles, conventional or microwave ovens, steam canners, dishwashers, canning powders, or jars with wire bails and glass caps.
Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.
Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.
August 28, 2013