Water Canning

Water canning or otherwise known as the bath canning method is done for certain foods:

• Tomatoes
• Fruits
• Jellies
• Jams
• Preserves

These foods can safely be preserved using the water canning method. The boiling water reached temperatures of 214 degrees which will safely destroy any micro organisms in the foods.

When Water Canning is Not Safe

There are certain foods that water canning is not a safe method for preserving. You have to reach temperatures of 240 degrees to safely preserve these foods:

• Meats
• Poultry
• Seafood
• Vegetables

The only safe method for preserving these foods is through pressure canning; there you can reach the 240 degrees temperatures that will destroy the bacteria’s and micro organisms in these foods.

Water canning can cause botulism in the food if the temperatures are not correctly matched to the need of the particular food. Vegetables are the most common source of botulism since the can not be preserved using the water canning method.