Canning is one of those things that you want to do carefully. There are two ways to can: the boiling water bath method and pressure canning. Water boils at 212 degrees Fahrenheit. While this is hot enough to kill most organisms, it does not kill the spores from the bacteria that causes botulism. To kill these spores takes 240 degrees Fahrenheit, which can only be obtained through pressure canning. During pressure canning, steam is trapped inside the canner allowing pressure to build and therefore higher temperatures to be obtained.
In the picture below, the canner on the right is a steamer, which is a substitute for a boiling water bath. It is not necessary to have one of these, however, it is safer as you are dealing with less boiling water; therefore, reducing chances for burns. Always be careful, when canning. Lots of heat!
The steamer or hot water bath can only be used on fruits, including tomatoes, if you add a little lemon juice to make them slightly more acidic. Always read the manufacturers directions and stick to their guidelines.
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