Water Bath Canning for Australian Home Gardeners

Food Safety First: Understanding pHWater bath canning is safe for high-acid foods — those with pH below 4.6. At this acidity level, Clostridium botulinum cannot grow, even if not all spores are killed during processing. High-acid foods suitable for water bath canning: all fruits; all jams, jellies, and marmalades; pickles with vinegar; tomatoes with added acid; and fermented vegetables. Low-acid foods require pressure canning — water bath alone does not achieve the temperatures needed to kil…