Review: Very Interesting
Rating: 4 out of 5
Date: 01 8, 2014
I have canned jelly and jams and used a hot water canner but did not know why.  Now I know it is because jam and jelly are high acid foods.  If I ever did veggies, I would Need a pressure canner as they are low acid foods and have a high risk of botulism.  This book is very informative and has links to other information on canning foods.  Highly recommended for those interested in canning and have no expertise in the area.