date:Sep 21, 2012
e low-acid, such as seafood, meats, vegetables and sauces. These low-acid foods must be processed in a pressure canner to destroy any Clostridium botulinum spores that might be present.
High-acid foods such as fruit, pickles, sauerkraut, jams, jellies, marmalades and fruit butters will not support the growth of Clostridium botulinum and can be safely processed in a boiling water canner.
Tomatoes are a borderline high-acid food and require an acid, such as lemon juice or vinegar, to be added