Which foods are best preserved using a boiling water bath?
Acidic foods such as fruits, jams, jellies, pickles and relishes are safe to process in a boiling water bath. A boiling water bath is simply a pot with a rack in it that is deep enough to allow for 1 – 2 inches of water over the tops of the jars. Make sure to follow recipes and procedures from a current and reliable source, such as those listed below. Where do you recommend I go to read up on the latest tips for canning? University of Maine Extension publishes the “Let’s Preserve” series of 13 publications on home canning. I also recommend the University of Georgia Cooperative Extension’s So Easy to Preserve and the Ball Blue Book Guide to Preserving. In addition, the National Center for Home Food Preservation Web site includes the USDA’s Complete Guide to Home Canning, as well as recipes. Links to all these publications are on the UMaine Web site. What’s the best way to store fresh squash, apples and potatoes so they last as far into the winter months as possible? Potatoes and apples
