Canning today, is as easy as it ever has been. It’s nothing like the old days when it took a whole week to can one section of vegetables from your garden. Today, a whole garden can be completed in a day or two. While industrial canning can take place in a matter of minutes, there are still some standard precautionary measures to take while canning at home. Here are some things to remember when canning this year:

High Acid vs. Low Acid

It is important to know the acidity of the foods you are trying to can. Some foods have a high acidity, while others are extremely low. Knowing the acid level of your food gives you the knowledge of how to make sure they are safely canned. High acid foods can be safely canned in a boiling water canner, while the low acid foods can only be canned safely in a pressure cooker.

Low acid foods, strangely enough with a pH higher than 4.6, cannot stave off the harmful bacteria at low temperatures, like those found in a boiling water canner. These low acid foods are things like vegetables, proteins, sauces and soups. These must be canned in a pressure canner that reaches at least 240 degrees Fahrenheit.

High acid foods, with a pH lower than 4.6, can safely be canned in a boiling water bath because their natural acidity helps to kill and prevent the bacteria that can form. The lower temperature is enough, combined with the natural acidity of the food, to be safely preserved. These types of foods include fruit, jams, jellies, relishes and acidified tomatoes.