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Today, home canning is done almost exclusively in glass Mason or Ball jars. There are 2 ways to process canning jars and it’s extremely important to note the difference. The hot water bath method is for high-acid foods like fruit, jams, and tomatoes or vegetables with a vinegar brine like pickles or dilly beans. Low-acid vegetables like beans or corn should be processed in a pressure canner. I recommend getting a book or searching online for the best method specific to the crop you’re trying to can.