Choose the canning process first
Start with a tested recipe for this food
Which processing method
does the recipe specify?
Boiling-water canner
For suitable acid or correctly
acidified foods under a
tested recipe.
Pressure canner
Required for low-acid foods.
Use the recipe's jar size,
process and elevation rules.
Acidity matters, but a home pH reading alone is not a canning recipe.
A sealed lid does not prove that processing was safe.
Conceptual diagram • not measured data