Boiling water bath canning is recommended for processing high-acid foods. The temperature of the boiling water bath canner is 212 degrees F (100 degrees C) and will kill bacteria in high-acid foods. The boiling water bath canning method is used for processing fruits, pickles, relishes, acidified tomatoes, fruit jellies, jams, butters, marmalades, and preserves.

Freezing extends the shelf life of food. Blanching food before freezing prevents the enzymes in foods from affecting the quality of the foods during storage.

Many reasons are given for preserving food at home.  Some families see it as a way of saving money while
others like to have control over the quality of food used. Some people get a great deal of satisfaction from
producing and preserving food. And then there are those who can’t bear to see food go to waste.

Pressure canning is used to prepare low-acid foods like vegetables, meats, poultry, seafood, mushrooms, and soup. Tomatoes and mixed vegetable recipes should be pressure canned.