GardenRN wrote:I need a pressure canner. This water bath mess just isn't cutting it anymore.
Get the Ball Jar blue book it's the canners bible and it will keep you out of trouble! Botulism is nothing to play with it don't play well with others!
Water bath is the way to can high acid foods and it safe and easy.
I am very careful about cleaning my jars and making sure they are boiled longer than they say to boil them.
Canning the high acids are not as big a deal as say meat you have to have a pressure canner NOT A PRESSURE COOKER so that the meat comes up to the right temp. Canned meat is so good when you use it. I made some chicken and noodles the other day with 2 year old chicken. It was just wonderful