Pressure Canning vs Water Bath

Learn which foods are safe to process in a boiling water bath and which must be canned in a pressure canner.

Reader Contribution by Leda Meredith
Updated on July 20, 2022
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by AdobeStock/TDMuldoon
Let’s look at pressure canning vs water bath. Learn which foods are safe to process in a boiling water bath and which must be canned in a pressure canner.

There are two methods of canning: in a boiling water bath or in a pressure canner. Knowing the difference between the two methods is absolutely essential if you want to preserve food safely in sealed jars at room temperature. Boiling water bath canning is the simpler of the two methods. It requires minimal equipment – basically just a large, deep pot and canning jars and lids. The most important thing to know about canning in a boiling water bath is that this method is only safe with high acid foods.

High-Acidity for Water Bath Canning

What are high acid foods? Fruits, anything pickled with a brine that is mostly vinegar (this includes chutneys); fruit-based sweet preserves such as jams and jellies; and tomatoes with a little added acidity. Jars filled with any of those foods can be safely processed in a boiling water bath because they are acidic (4.0 on the pH scale or lower). All other foods including un-pickled vegetables, soup stocks, and meats must be processed in a pressure canner. This is because although the heat processing in the boiling water bath does contribute to the safe preservation of the food, it does not by itself guarantee the contents will be safe to eat.

The takeaway here is that with a boiling water bath it is the acidity of each jar’s contents, even more than the heat of the processing, that safely preserves the food.

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