Pressure Canner vs. Water Bath

Canning may sound old-fashioned, like something your grandparents did, but imagine biting into juicy, summer-ripe tomatoes in the dead of winter. Or enjoying the crunch of a green bean around Christmas time…even though the season for fresh beans has long since passed. 

That’s the magic of canning! It’s like having a time machine in your kitchen, letting you enjoy your favorite fruits and veggies any time of the year.

But when it comes right down to it, there’s a huge question you need to answer for yourself before you get started – what kind of equipment are you going to use?

In the debate between pressure canner vs. water bath, there’s no real winner. We’ll tell you why in this post.

A Quick Primer on Canning

What exactly does it mean to “can” food, and why would you want to do it? 

Canning is a way to preserve food by storing it in jars and sealing them up tight to keep the bad guys (like bacteria and mold) out. 

People can food to save their garden bounty, make yummy treats last longer, and even be prepared just in case they can’t go to the store for a while.

What is Water Bath Canning?

Think of water bath canning just like it sounds: giving your food jars a nice, hot bath. You fill a big pot with water, put your jars packed with tasty things like fruits and jams inside, and boil them for a prescribed amount of time. The heat kills off germs and also seals the jars up tight. 

This method works great for foods that are naturally acidic, like tomatoes and some fruits, because the acid helps keep the food safe.

The good thing about water bath canning is it’s pretty easy and safe. You won’t need much – just a large pot, jars, lids, and something to grab the hot jars with.

However, it’s super important to use this method only for high-acid foods. Low-acid foods canned this way might not be safe.

What You Need

To start water bath canning, you’ll need:

• A large pot with a lid
• A rack to keep jars off the bottom of the pot
• Mason jars with sealable lids
• Jar lifter or tongs

What is Pressure Canning?

Pressure canning is like water bath canning’s big sister. It uses a special pot called a pressure canner that locks tight and builds up steam. This gets the inside super hot – hotter than boiling water, to the tune of 240°F.

That high heat is what you need to safely store veggies, meats, and meals that don’t have a lot of acid in them.

Using a pressure canner gets your food safe and keeps it delicious for a long period of time. It’s a must- use for low-acid foods like vegetables and meats. The downside? Pressure canners can be a bit pricey, and you need to follow the directions carefully to make sure everything works out right.

What You Need

For pressure canning, gather up:

• A pressure canner (not the same as a pressure cooker!)
• Mason jars and sealable lids
• Jar lifter
• Funnel (helpful for getting food into the jars without a mess)

How to Decide What Type of Canning to Use

What you’re canning decides the method. Fruits, jams, jellies, salsas, and pickles usually love water bath canning. These foods have natural acid or added vinegar.

But when it comes to low-acid foods like vegetables, meats, and stocks, they need the extra heat from pressure canning to keep them safe to eat.

Water bath canning is safe for the following:

• High-acid foods such as fruits (e.g., berries, apples, peaches), jams, jellies
• Pickles and relishes
• Chutneys and fruit sauces
• Salsas and tomato-based products

While you should stick to pressure canning for these foods:

• Low-acid foods such as vegetables (e.g., carrots, green beans), meats (e.g., chicken, beef), and some fruits (e.g., melons)
• Soups, stews, and stocks
• Seafood and poultry
• Any food with a pH level above 4.6

Can I Use a Pressure Canner Instead of a Water Bath?

You might wonder if you can just use your fancy pressure canner for everything. Technically, yes, you can use it for high-acid foods too, but it’s really more than you need for the job.

It’s typically best to use the type of canner that the recipe prescribes. If it calls for water bath canning, use a water bath canner. If you use a pressure canner, you may find that the food becomes mushy and tasteless when it’s done because it’s been overcooked. It will still likely be safe to eat, but you probably won’t really want to eat it. 

What if you don’t have a water bath canner? The good news is that you can repurpose any kind of large stockpot as a water bath canner – you don’t have to buy one specifically marketed for canning.

Another alternative is to simply transform your pressure canner into a water bath canner. Just don’t lock the lid on the canner to allow it to build pressure. Instead, process the jars as you normally would in a water bath.

What is the Best Method of Canning?

The secret? There isn’t one best method. It all depends on what you’re preserving. 

Both methods have their own place in the kitchen, and using the right one makes sure your food is yummy and safe. 

Always follow a tested recipe specifically for canning to ensure the best results. But ultimately, know that canning is a fantastic way to keep the flavors of seasons past on your table all year round. 

Whether you choose water bath or pressure canning, remember to enjoy the process – and the delicious fruits (and vegetables) of your labor!

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