Water Bath Canning versus Pressure Canning

Water bath vs. pressure canning is NOT a matter of preference, it’s a matter of safety. Learn when to use which method in this post!

It all boils down to acidity.

– High-acid foods and canning recipes are safe to water bath canned

- Low-acid foods must be pressure canned

Water Bath Canning Materials

– deep stock pot or water bath canner – pot rack  – jar lifter – wide mouth funnel – silicone spatula – canning jars – lids & rings

Pressure Canning Materials

– pressure canner – pot rack  – jar lifter – wide mouth funnel – silicone spatula for debubbling – canning jars – lids & rings

Common high-acid foods for water bath canning are jams, jellies, chutneys, preserves, fruits, sauces, salsa, and anything pickled in a vinegar brine.

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Common low-acid foods that need to be pressure canned are potatoes, carrots, green beans, corn, bone broth, dairy, and meat.

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