Guide
Safe Home Canning: Choose the Right Process First
How do I know whether to water-bath or pressure-can food safely?
Use the method specified by a current tested recipe: boiling-water processing for acid or properly acidified foods, and a pressure canner for low-acid foods such as vegetables, meat, poultry, seafood, and soups. Adjust the tested process for your altitude.
Home canning is safe when you follow a current, tested recipe exactly. Begin with the recipe—not a family method or online shortcut—then use its stated ingredients, jar size, headspace, processing method, time, pressure, and altitude adjustment.
Water bath versus pressure canning
Boiling-water processing is for acid or properly acidified foods in tested recipes, including many fruits, jams, jellies, and pickles. Low-acid foods such as vegetables, meat, poultry, seafood, and soups require a pressure canner. A stockpot, oven, dishwasher, pressure cooker, or electric multi-cooker is not a substitute.
Tomatoes and mixed recipes need their own instructions
Do not assume tomatoes, salsa, or a favorite recipe are automatically safe for boiling-water processing. Acidity and ingredient proportions vary. Use a tested recipe that states any required bottled lemon juice or citric acid, jar size, processing method, and altitude adjustment.
Safety note: A sealed lid is not proof that a food was safely processed. If a recipe or process is uncertain, do not taste the food; consult the National Center for Home Food Preservation, USDA, or your local Extension service.
Compare your options
Boiling-water canning
Use the exact tested process for fruits, jams, jellies, pickles, and other foods the recipe identifies as safe for boiling-water processing.
Pressure canning
Use a true pressure canner and the tested time and pressure for vegetables, meat, poultry, seafood, soups, and other low-acid foods.