High-Acid Foods  

You will need:

Only the best, top quality ingredients. For best results, preserve produce at its peak of ripeness. (Partially thawed fruits, frozen without added sugar, may be used in some home canned recipes.)

Use only current, tested home canning recipes that:

• Include the appropriate heat processing method and time for the food and mason jar size.
• Mason jars or Freezer jars.
• Two-piece SNAP LID® closures or freezer jars lids
• Large deep pot to prepare recipe
• Canner - either a large deep pot fitted with a rack and lid (boiling water canner for high-acid foods) or a pressure canner (llow-acid foods)
• Common kitchen utensils - measuring spoons and cups, long handled spoons and spatulas, a ladle or handled cup to
• Transfer recipe to jars.
• Designate head space for the food and jar size.
• Come from reputable source which uses the jars and lids that you are using today.