_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.