Do I need a pressure canner or a water bath canner?

Question

Accepted Answer

Both, ideally. Water bath canners handle high-acid foods: tomatoes with added acid, fruit jams, pickles, and fruit preserves. Pressure canners are required for low-acid foods: vegetables, meats, soups, and stews. The acidity level determines which method is safe — this is not optional or interchangeable.

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