Right Canner for Each Food
For fruits, tomatoes, and pickled vegetables, use a boiling-water-bath canner. You can process these acid foods safely in boiling water.
For all common vegetables except tomatoes, use a steam-pressure canner. To process these low-acid foods safely in a reasonable length of time takes a temperature higher than that of boiling water.
A pressure saucepan equipped with an accurate indicator or gage for controlling pressure at 10 pounds (240° F.) may be used as a steam-pressure canner for vegetables in pint jars or No. 2 tin cans. If you use a pressure saucepan, add 20 minutes to the processing times given in this publication for each vegetable.