Preserving the Harvest: Water Bath vs. Pressure Canning Explained

Canning is one of the best ways to preserve the harvest and enjoy the flavors of your garden all year long. But when it comes to canning, there are two main methods—water bath canning and pressure canning—and knowing the difference is important for both safety and success in the kitchen.

Water Bath Canning

Water bath canning is the simpler of the two methods and is perfect for high-acid foods. Think fruits, jams, jellies, pickles, salsas, and anything with added vinegar or lemon juice. Jars are submerged in a pot of boiling water and processed at 212°F. The high acidity combined with heat makes it safe for long-term storage. This is often the method beginners start with since it requires less specialized equipment.

Pressure Canning

Pressure canning is used for low-acid foods like vegetables, meats, beans, and broths. These foods need higher temperatures to be preserved safely because bacteria such as botulism cannot be killed at boiling-water temperatures alone. A pressure canner uses steam under pressure to reach 240°F or higher, ensuring everything inside the jar is safe and shelf-stable. While it may sound intimidating at first, pressure canning opens the door to preserving hearty meals and pantry staples.

Which One Do You Need?

The key is remembering: high-acid foods = water bath canning, low-acid foods = pressure canning. With these two methods, you can preserve just about anything your garden (or local farmers market!) has to offer.

Canning is more than just food preservation—it’s a way of carrying tradition forward, filling your pantry with wholesome, homemade goodness, and savoring the taste of each season long after it’s passed.