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Water Bath Canning vs. Pressure Canning: Which Method is Best for Preserving Your Food?

Updated: May 10, 2023

Canning is a time-honored tradition used for centuries to preserve food. The process involves sealing food in jars or cans and heating it to a temperature that kills bacteria and other microorganisms, allowing the food to be stored for an extended period without spoiling. There are two main canning methods: water bath and pressure canning.


In this blog post, I'll explore the differences between these two methods, their advantages and disadvantages, and which types of food are best suited for each.


Water Bath Canning

Water bath canning is a method of canning that involves submerging jars of food in boiling water for a specified amount of time. This method suits high-acid foods such as fruits, pickles, and tomatoes. The acidity of these foods prevents the growth of botulism bacteria, which means they can be safely canned using this method.


Advantages of Water Bath Canning:

  • Simple and easy to do at home

  • It does not require any specialized equipment beyond a large pot and canning jars

  • It can be used for a wide range of high acid foods

  • Can be done at sea level without any adjustments

Disadvantages of Water Bath Canning:

  • Not suitable for low-acid foods such as meats, poultry, and most vegetables

  • It cannot kill all types of bacteria and microorganisms

  • Limited shelf life compared to pressure-canned foods

Pressure Canning

Pressure canning is a method that involves using a specialized pressure canner to heat food to a higher temperature than can be achieved with water bath canning. This method suits low-acid foods such as meats, poultry, and vegetables.


The high temperature achieved with pressure canning kills botulism bacteria and other microorganisms that can cause spoilage.


Advantages of Pressure Canning:

  • It can be used for a wide range of low acid foods

  • It can kill all types of bacteria and microorganisms

  • Foods have a longer shelf life compared to water bath-canned foods

Disadvantages of Pressure Canning:

  • Requires specialized equipment, including a pressure canner

  • More complex and time-consuming than water bath canning

  • It can be dangerous if not done correctly, as pressure canners can explode if not used properly

Which Foods to Use in Each Method

As I mentioned earlier, high-acid foods such as fruits, pickles, and tomatoes can be safely canned using water bath canning. However, low-acid foods such as meats, poultry, and most vegetables should be pressure-canned. Some foods, such as salsa and some tomato-based products, can be canned using either method, but following a tested recipe is important to ensure safety.


Canning is a great way to preserve food and reduce food waste. However, choosing the proper method for the type of food you want to preserve is vital for safety and quality. For example, water bath canning is suitable for high-acid foods, while pressure canning is suitable for low-acid foods. By following tested recipes and safety guidelines, you can enjoy the benefits of home-canned food for years to come.



Water bath and pressure canning are the two main methods of home canning.


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