Low and High Acid Foods
Low-acid vegetables Asparagus Beans—snap or shelled Beets Carrots Corn Potatoes Pumpkin Squash Sweet potatoes High-acid fruits and vegetables Apples Apricots Berries Cherries Grapefruit Peaches Pineapple Rhubarb Tomatoes
Yeasts, mold and non-spore forming bacteria are readily controlled by processing at 212° F.
Most canning equipment and supplies may be purchased at hardware stores, housewares departments, and from mail order companies. Jars and lids are available in many retail stores.