Water bath Canner - The basic need for canning 'high acid foods'. Simply put, it is a pot with a 'rack' in the bottom to keep jars lifted up that helps to raise the temperature high enough to kill certain bacteria's for canning and preserving foods such as jams, jellies, and pickled foods or relishes. It is NOT for pressure canning foods such as vegetables, broths, or meats. It should be high enough to cover your filled jars by one to two inches at a rolling boil. Most 'water bathed' foods are processed for only 15 minutes or less. There are pots specifically made for this or you can use any pot with a lid as long as you put a rack in the bottom of the pot. For more information on canning basics, see SBCanning!!