"[Marisa McClellan] explains that most jams, jellies, preserves and pickles are high-acid foods, which can be safely processed in a boiling water canner with no risk of botulism. “It is impossible for botulism to develop,” McClellan said. “I really stress it just isn't going to happen.” I always take the bands off the jars so that if any corruption happened the lid would pop off and you'd dispose of the contents. So far so good... as botulism is really bad. Meats must be pressure canned.