Water bath canning is the process of killing potentially harmful microorganisms through boiling. This method is also referred to as boiling water method, it is said to be the simplest and easiest method for preserving high acid foods. It destroys any active bacteria and microorganisms in your food that makes it safe for use at a later time. High acid fruits and vegetables are suitable for water bath canning because most of the present microorganisms in high acid foods are killed even through boiling only. In this process a temperature of 100 degree Celsius must be maintained to kill these microorganisms.
Most canned foods like jellies, jams, relishes, pickles, conserves, preserves, marmalades and acidified tomatoes are processed under water bath canning...Read more