Boiling Water Bath Canning is the recommended canning method for High Acid Foods such as most fruits, jams, jellies, preserves, acidified foods, and pickles.

If you are new or NOT new to canning, it is always a great idea to attend our Home Food Preservation Classes to make sure you are up to date on the latest research around safe home canning.

Check out this short video from this year's

, where we preserved pineapple, for a quick lesson on how to use your Boiling Water Canner properly.

If you have any specific questions related to home food preservation, contact our office at 704-983-3987 or email Family & Consumer Sciences Agent, Hayley Cowell at hayley_cowell@ncsu.edu.