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By BIRGITT THORNHILL
Kxlnwimi Afnl
July is when we really start into the canning season. More people try home canning each year.
There are two methods of canning foods: the boiling water bath method and the pressure canner method.
With the water bath method, jars of food are immersed in boiling water and heat from the water is transferred to the food. Food in the jars never gets hotter than 212 degrees F (boiling point), even when processed for a long time.
Molds, yeasts, enzymes and some bacteria are killed by this process. Acid foods, which include the following, may be safely processed with this method: apples, apricots, pickled beets, berries, cherries, cucumber pickles, fruit juices, peaches, pears, plums, rhubarb, tomatoes,
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