Most of the recipes here are for water-bath canning, either fresh- or hot-pack foods. The water-bath method is for processing foods at a temperature of 212° F, and is recommended for canning fruits, high-acid vegetables, pickles and relishes. Butters, conserves, jams and preserves should be processed at a simmering 180°-185° F.
The recipes herein are for use with glass jars and 2-piece vacuum lids.
You can substitute any large metal kettle for the water-bath canner if:
1) It is large enough to allow for 1 to 2 inches of water above the tops
of the jars, plus a little extra space to allow for boiling;
2) Has a close-fitting cover;
3) A wire rack may be fitted into it to keep the jars from touching each
other or the bottom or sides of the kettle.