Home canning doesn't have to be intimidating ― once you understand the difference between these two canning methods, you'll be ready to jump right in.
A lot of people are nervous about this method of food preservation. Sometimes it's because they worry about food safety, other times it's due to them being unsure of process times but most of the time it's because they don't understand the difference between pressure canning and water bath canning.
Do you want to know what can ease all of those worries? Proper knowledge.
In this post you'll learn the difference between pressure canning and water bathing, what foods should be used with these methods of canning, and I'll cover some other frequently asked questions.
The first thing I want to discuss is the basic rule of canning which is knowing what type of food should be processed with what method of canning. If the wrong method is used for specific foods, you run the risk of clostridium botulinum or botulism. Don't let this scare you though because it's an easy safety issue to avoid once you understand the different kinds of canning.
Water bathing is a processing method that consists of placing the jars of food in a boiling water bath. This does not require any special equipment other than a cheap canning rack that sits inside a stock pot. Pressure canning, however, does use a special piece of equipment called a pressure canner (not to be confused with a pressure cooker).
The difference between pressure canning and water bath canning
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This canning process is usually viewed as the easier of the two methods.
Water canners are the only necessary piece of equipment for this. I use a canner similar to this one. But if you don't have one of these, using a large pot or stock pot will work just the same. The only important thing is that the pot is deep enough to have 2 to 3 inches of water covering the tops of the jars. You will need is a canning rack like this for your pot. A rack is needed because it ensures that the glass jars are not touching the bottom of the pot and water is able to circulate effectively. Proper water circulation will help with the sterilization process and sealing of the jars.
The amount of time your jars will have to sit in the hot water bath for will vary based on different foods and what elevation you are at. Please review a canning recipe for the kind of food you are canning for verified processing times.
What foods should be canned with water bathing?
Hot water bath canning should only be used for high-acid foods. Below you will find a list of foods containing a low ph level that are safe to can with this method.
Tomato products
Fruits
Jams
Fruit butters
Jellies
Pickled vegetables
Preserves
Salsa
Syrups
Relishes
Chutneys
Condiments
Pie fillings
Pressure Canning Method
Pressure canning is not hard to do once you become familiar with your canner. However, it can be intimidating to beginners because of the learning curve associated with the piece of equipment. You have to understand the pressure gauge, the steam vent and make sure the canner lid is sealed tight. When all of these things are done correctly, safe canning will take place.
The first time I used my pressure canner I made my fiancé stay in the kitchen with me the whole time because I was nervous I was going to do something wrong and blow the house up. But rest assured, I was fine and you will be too.
This is the pressure canner that I use and love! If this one it isn't in your budget, there are cheaper ones on the market such as this. Investing in my All American canner was a big decision for me but I decided to just pull the trigger on a nice one that would last me a very long time.
What foods should be canned with a pressure canner?
So, opposite from water bathing, any low-acid foods are safe to can with pressure canning. Below you will find a list of foods that can be canned with this method.
Vegetables
Meat
Poultry
Fish and other sea food
Now the question remains: Are there foods that should not be canned at all?
Yes. You can view the list below to determine what foods are not safe to can with either method.
Dairy products
Eggs (However eggs can preserved with water glassing. You can read about that here.)
Foods coated or cooked with oil
Purees
Foods containing starch or flour
Lard
Bread of any kind
Please note that this is not a complete list of every food that is unsafe safe to can. You may visit the National Center for Home Food Preservation for more information.
One thing to keep in mind is that canning is not the only food preservation method. So if there is a food on the 'do not can' list that you want to preserve there may be other options.
Commonly asked questions related to different canning methods
All of these questions came from my Instagram followers when I asked what questions they had about this topic.
How does altitude affect each canning method?
With water bath canning, altitude will increase the processing time.
With pressure canning, altitude will increase the pressure needed, but not the time.
Can I pressure can everything?
No, unfortunately not. Pressure canning to some people seems 'better' or 'more effective' overall than water bathing but that isn't the case.
There are not recommended processing times for pressure canning for foods that were meant to be water bathed. This means that if you were to pressure can fruit, for example, you would be guessing at the processing time and pressure so more than likely the food will not be canned correctly. You will be risking the food being unsafe for consumption or just poor quality.
What I usually tell people when they ask this question is why pressure can when you don't have to? Pressure canning generally takes longer than water bathing, so save yourself some time and just do it the recommended way.
How do I prevent harmful bacteria?
There are a few ways to do this.
Ensure that you are following a verified recipe to a T.
Make sure you are cleaning all of your equipment before and after each use. The jars and lids should be washed with soapy water and rinsed before canning.
Before you consume food from a jar that has been canned, check to see if that jar is still sealed.
To do this press down on the center of the lid. If the lid pops back up when you release your finger, this means the jar is not sealed and the food should be discarded. (Note: you should be checking for a seal 24 hours after the jars have been processed. If they are not sealed, put the jars in your refrigerator to eat soon. Do not place them on the shelf for long term storage.)
Do I need special equipment for either?
If you want to water bath can you'll need a large pot and a jar rack.
If you want to pressure can, you'll need a pressure canner.
That's it! However, if you want to make your life slightly easier I suggest getting a canning supply kit like this one. It's not a necessity but I've found these tools very helpful!
Can I can meat with either method?
No, you'll need to use a pressure canner to can any type of meat.
What foods should you not use a water bath to can?
Any low-acid foods including meat and vegetables should not be canned via water bathing. View the complete list of foods that above.
Which is best for a beginner?
I would suggest starting off with water bath canning first! There are three reasons for this.
It's cheaper. Like I mentioned already, all you need is a large pot and a jar rack.
With water bathing you have a much larger variety of things that you can can.
It's less intimidating! All you have to do is manage a boiling pot. With pressure canning, you have to think about the pressure gauge, the steam vent, etc.
Which is most cost effective?
If we're talking about the equipment needed, water bathing is much more cost effective. The cost of a good quality pressure canner is anywhere from $200- $400, and even more for really nice, larger ones!
What works best for each?
Above you will find a complete list of all of the foods that can be canned with each method.
Is pressure canning faster than water bathing?
Water bathing is typically faster than pressure canning, actually.
The processing times for pressure canners are shorter but overall, it takes longer. This is because you have to wait at least 15 minutes for the canner to get up to pressure, then another 15 minutes or so to depressurize.
Final thoughts on pressure canning vs. water bathing
There are huge differences in the two types of canning and knowing when to use each is super important! It can be the difference of preserving amazing, fresh tasting food for and your family or giving everyone in the house botulism. Seriously, it's a big deal.
So, use this article as a simple guide to know when to use each method.
With that being said, remember to always use up to date recipes from a reputable source when canning. I like to use the Ball books. This one is my ultimate favorite.
If you learned something interesting from this article, I'd love to hear about it in the comments below!
