Water bath canning vs pressure canning is detailed article discussing each of their own advantages and disadvantages of each process.

The water bath canning method is safe for tomatoes, fruits, jams, jellies, pickles, salsas and other preserves….high-acid foods.

Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood.

There are two main canning methods – Water bath canner and pressure canner. There are a few factors to consider before you make your choice. Your canning method is very important for the safety of your foods.

The most important factor in the selection of canning method is the food you want to can. If you are in the business of food processing, you need to read the article very well as this could take your business to another level.

Water bath canning is suitable for high acid foods like fruit, jam, jelly, pie fillings and pickles. This article also breaks down the components of high acid foods. It explains the reason water bath canning is a suitable canning option for high acid foods.

Pressure canner is better for low acid foods. Examples of low acid foods are vegetables, meat, soup, stew and chili just to mention a few. This means that you need to understand which of the two categories every food belongs. The article covers all that too.

Some other foods are right in between. These foods are neither low acid foods nor high acid foods. You need to understand how to handle such foods. All you need to understand about food canning are in the article so you must take the time to read and digest the article and don’t forget to share it right immediately.

Click here to read about the advantages and disadvantages of each process of water bath canning vs pressure canning:

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