And no, you don't need to pressure can high acid foods like jam. sounds like it would be pretty yickety to me, anyway. have been canning anything that doesn't move for years now, and never had an explosion. Or a steam burn, you can't open them until cool, remember? And we can big time, like 30 cases of albacore at a crack...........power goes off ALOT around here, so don't trust freezer.