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The Difference Between Water bath Canning & Pressure Canning

Writer's picture: Stephanie DenmanStephanie Denman

Water Bath Canning




Suitable Foods

High-Acid Foods: Water bath canning is ideal for high-acid foods, which have a pH of 4.6 or lower. This includes:

- Fruits (e.g., peaches, berries, apples)

- Jams and jellies

- Pickles and relishes

- Tomato products (often with added acid like lemon juice or vinegar)


Process

**Boiling Water:** The jars of food are submerged in boiling water (212°F or 100°C at sea level) for a specified period.

**Sterilization:** The heat kills yeast, mold, and enzymes that could spoil the food, and it creates a vacuum seal to prevent recontamination.


Equipment

**Water Bath Canner:** A large, deep pot with a fitted lid and a rack to hold jars.

**Canning Jars, Lids, and Bands:** Same as those used in pressure canning.

**Basic Tools:** Jar lifter, canning funnel, bubble remover/headspace tool, and a kitchen timer.


Advantages

**Ease of Use:** Simpler and less intimidating for beginners.

**Lower Cost:** Requires less specialized equipment.

**Great for Beginners:** Ideal for those just starting with canning.


Limitations

**Food Types:** Limited to high-acid foods only.

**Processing Time:** Often longer processing times compared to pressure canning.


Pressure Canning



Suitable Foods

**Low-Acid Foods:** Pressure canning is necessary for low-acid foods, which have a pH higher than 4.6. This includes:

- Vegetables (e.g., green beans, corn, potatoes)

- Meats (e.g., beef, chicken, pork)

- Poultry

- Seafood

- Soups and stews


Process

**High Pressure:** The jars of food are processed under high pressure, which raises the boiling point of water to around 240°F to 250°F (116°C to 121°C).

**Sterilization:** This high temperature is required to kill Clostridium botulinum spores, which can survive at lower temperatures and cause botulism.


Equipment

**Pressure Canner:** A heavy-duty pot with a locking lid, pressure gauge or dial, and a venting system.

**Canning Jars, Lids, and Bands:** Same as those used in water bath canning.

**Basic Tools:** Jar lifter, canning funnel, bubble remover/headspace tool, and a kitchen timer.


Advantages

**Versatility:** Can process both low-acid and high-acid foods.

**Safety:** Essential for safely preserving low-acid foods.

**Efficiency:** Often shorter processing times compared to water bath canning for certain foods.


Limitations

**Complexity:** More steps and careful monitoring required.

**Cost:** More expensive equipment needed.

**Learning Curve:** Can be more intimidating for beginners.



    Pressure Canning Weights by Altitude


     Using a Dial-Gauge Pressure Canner

For dial-gauge pressure canners, the recommended pressures are:


- 0 - 1,000 feet: 11 psi

- 1,001 - 2,000 feet: 11 psi

- 2,001 - 4,000 feet: 12 psi

- 4,001 - 6,000 feet: 13 psi

- 6,001 - 8,000 feet: 14 psi

- 8,001 - 10,000 feet: 15 psi


     Using a Weighted-Gauge Pressure Canner

For weighted-gauge pressure canners, the recommended pressures are:


- 0 - 1,000 feet: 10 psi

- Above 1,000 feet: 15 psi


    Understanding the Differences

- Dial-Gauge Pressure Canner: This type uses a dial to show the pressure inside the canner. It requires more precise adjustments based on altitude.

- Weighted-Gauge Pressure Canner: This type uses a weight to regulate pressure. It typically has two settings (10 psi and 15 psi) and is easier to use at higher altitudes because the weights automatically adjust for increased pressure requirements.


  Example Recipes and Adjustments

Let's look at a few examples of how to adjust pressure based on altitude using both types of pressure canners.


     Example 1: Canning Green Beans

- Dial-Gauge Pressure Canner:

  - 0 - 1,000 feet: 11 psi

  - 2,001 - 4,000 feet: 12 psi

  - 6,001 - 8,000 feet: 14 psi


- Weighted-Gauge Pressure Canner:

  - 0 - 1,000 feet: 10 psi

  - Above 1,000 feet: 15 psi


     Example 2: Canning Chicken

- Dial-Gauge Pressure Canner:

  - 0 - 1,000 feet: 11 psi

  - 2,001 - 4,000 feet: 12 psi

  - 6,001 - 8,000 feet: 14 psi


- Weighted-Gauge Pressure Canner:

  - 0 - 1,000 feet: 10 psi

  - Above 1,000 feet: 15 psi


    Important Tips

1. Consult Reliable Sources: Always refer to trusted sources like the USDA or the National Center for Home Food Preservation for specific recipes and processing times.

2. Check Your Altitude: Know your exact altitude to make precise adjustments.

3. Regular Maintenance: Ensure your pressure canner is in good working condition, especially the dial gauge, which should be tested annually.


Adjusting the pressure for canning based on altitude is crucial for ensuring the safety and effectiveness of your preserved foods. By following these guidelines and using the correct pressure settings, you can confidently can a variety of low-acid foods, preserving them safely for long-term storage.


Both water bath canning and pressure canning have their own specific uses and advantages. Water bath canning is simpler and ideal for high-acid foods, while pressure canning is essential for safely preserving low-acid foods. Understanding which method to use is crucial for ensuring the safety and quality of your home-canned goods.

Happy Canning!

Love, The Denmans

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