date:Aug 13, 2018
unless they are dry or cracked.
Always follow up to date canning guidelines. Recipes that are older than 1996 should not be followed. The National Center for Home Food Preservation has good recipes and guidelines.
Then, choose the right canner. Water bath canners are best for jellies, jams, relishes, pickles, fruits, apples sauce, peaches, and tomatoes. Those products are acidic, which provide protection against Clostridium botulinum bacteria. Pressure canners should be used for all other veg