What is the difference between Pressure Canning and Boiling water bath canning?
There are two basic types of canning methods: Pressure Canning and Boiling Water Bath Canning. The Pressure Canner method is specifically required for foods containing very little acid, such as vegetables, meats, and seafood. Pressure canning destroys bacteria and their by-products including salmonella, staphylococcus and the bacterium that causes botulism, all of which can thrive in low-acid foods. That’s why these foods require the Pressure Canning method that reaches a temperature of at least 240º F. The Boiling Water Bath method can only be used for high-acid foods, including all fruits, tomatoes with added acid, sauerkraut and most foods to which vinegar has been added such as pickles and relishes. Please note: The Pressure Canner method is safe for ALL of the foods listed above (high and low acid foods) whereas the boiling water bath is safe for high-acid foods only because boiling water reaches a maximum temperature of 212º F and cannot reach the necessary temperature needed to
