Food Preserving Canning Pressure Vs Water Bath

Types

• Water bath canners are used for high-acid foods, including most fruits. Low-acid foods, including most meats and fresh vegetables, require pressure canning. Water bath canners are less expensive and simpler to use but are not safe substitutes for pressure canning.
  
  

Function

• Water bath canners use boiling water to heat jars of food, killing harmful organisms and forming a vacuum in the jars. Pressure canners use high heat and pressure to fulfill the same function for foods that pose a risk of botulism.
  
  

Warning

• Check processed jars to make sure the vacuum seal is intact before storing. Either reprocess unsealed jars or refrigerate them for use within three days. If you live at a high altitude, you must adjust the processing time or pressure to accommodate a lower boiling point. Under-processing can lead to spoilage.