Waterbath canning vs. Pressure canning

Canning is a method of preserving food that involves sealing it in containers to prevent spoilage. There are two primary types of canning: Waterbath method and Pressure canning.

Pressure canner

1. Pressure Canning: This technique is intended for low-acid foods like vegetables, meats, and poultry. Pressure canning employs a specific pressure canner to achieve temperatures that exceed those of boiling water, which is essential for effectively eliminating harmful bacteria, including botulism spores. The jars are filled and sealed before being placed in the pressure canner, NOT A PRESSURE COOKER where the pressure is raised to attain the necessary temperature for preservation. This method is used for LOW ACID foods, such as meat, poultry, fish, beans, corn and vegetables.

   Sample list of LOW ACID for Pressure Canning

   • Vegetables:

     • Carrots

     • Green beans

     • Peas

     • Corn

     • Potatoes

     • Sweet potatoes

     • Asparagus

     • Beets

     • Squash (summer and winter varieties)

     • Eggplant

   • Meats:

     • Beef (roasts, stew meat)

     • Poultry (chicken, turkey)

     • Pork (chops, roasts)

     • Fish (canned tuna, salmon)

   • Legumes:

     • Dried beans (kidney beans, black beans, pinto beans)

     • Lentils

   • Soups and Broths:

     • Vegetable broth

     • Chicken broth

     • Beef broth

   • Miscellaneous:

     • Sauces (mushroom sauce, barbecue sauce)

     • Purees (pumpkin puree, squash puree)

     • Stocks

Large pots for water bath canner

1. Water Bath Canning: Sometimes called, “Hot water canning” or “Boiling water canning.” It’s all the same. This method is suitable for acidic foods, such as fruits, pickles, sauerkraut, berries, jellies, jams and tomatoes.

2. In water bath canning, jars filled with food are submerged in boiling water for a specified period. The high temperature kills bacteria, yeasts, and molds, and the sealing process creates a vacuum that prevents recontamination. Water bath canning, requires no special equipment beyond the canning jars and involves submerging the canning jars in a big pot of boiling water.

Sample list of ACID FOOD for Canning

1. Tomatoes (high-acid varieties or with added acid)

   Fruits

   • Apples

   • Pears

   • Cherries

   • Peaches

   • Plums

   • Grapes

   • Berries (strawberries, blueberries, raspberries)

2. Citrus Fruits

   • Lemons

   • Limes

   • Oranges

3. Fermented Foods

   • Sauerkraut

   • Pickles

4. Vinegar-Based Foods

   • Sauces (like salsa)

   • Relishes

5. Cranberries

6. Rhubarb

7. Gooseberries

8. Kiwifruit

9. Kiwi Salsa