Every autumn, Amish women put up hundreds of jars. Water bath canning is the simplest method for acidic foods.
Principle
Jars submerged in boiling water for 10–45 minutes. Boiling kills bacteria and creates vacuum as jars cool — lids pull inward. Without air, bacteria can't multiply.
What You Can
Everything acidic: tomatoes, fruits, berries, jams, vinegar pickles, ketchups, juices. Acidity (pH below 4.6) prevents botulism.
What You Can't
Meat, fish, vegetables without vinegar — pressure canning only. Without pressure, temp can't exceed 100°C, and botulism spores die at 116°C.
Process
Sterilize jars 10 minutes. Fill with hot product, 1 cm headspace. Wipe rim, close lid. Into boiling water (2–3 cm above jars). Boil required time. Don't touch for 12 hours.
Press lid center. No flex — vacuum sealed. Clicks — not sealed, eat within a week.