Canning

Canning means heat-processing food in sealed jars so it keeps at room temperature for a year or more. The two main methods—water bath and pressure canning—differ by temperature and by which foods they can safely preserve.

Why two methods? — High-acid foods (pH 4.6 or below) are safe when processed in boiling water. Low-acid foods (most vegetables, meats, fish, poultry) can harbor botulism spores that survive boiling; they need the higher temperatures reached in a pressure canner. Using the wrong method is unsafe, so the first step is always to use a tested recipe and know which method it requires.

Water bath canning — Jars are fully submerged in boiling water for a set time. The heat kills spoilage organisms and drives out air so the lid seals. Safe only for high-acid foods: most fruits, tomatoes (with added acid if the recipe calls for it), jams and jellies, pickles, and salsas made with enough acid. Equipment is simple: a large pot deep enough to cover jars by at least an inch, a rack to keep jars off the bottom, and two-piece lids. Steam canning is an option for high-acid foods in some guidelines (steam instead of full water bath); follow current instructions from the National Center for Home Food Preservation or your extension if you go that route.

Pressure canning — The canner is sealed and heated so that pressure builds and the temperature inside rises above boiling (e.g. 240°F at 10 psi). That temperature is needed to destroy botulism spores in low-acid foods. Use it for plain or minimally acidified vegetables, meats, seafood, poultry, and stock. You need a purpose-built pressure canner (not a pressure cooker unless it’s explicitly approved for canning). Processing times and pressures are specific to each food and jar size; don’t guess.

Jars and water bath equipment

Wide Mouth Mason Jars Ball Classic glass canning jars for preserving, freezing, and storing food with two-piece vacuum lids

Canning Utensil Set Ball Complete starter kit for water bath canning including rack, jar lifter, funnel, and essential tools

Water Bath Canning Pot Granite Ware Large enamel pot with jar rack designed specifically for water bath canning

Good fits — Water bath: salsas, fruit preserves, tomato sauce, pickled vegetables. Pressure: green beans, carrots, potatoes, soups, meats. On our item pages we note when water bath or pressure canning is a good option so you can match our storage advice to your canning plans. Always use up-to-date, tested recipes and processing times; acidity and timing matter for safety.