Pressure Canning vs. Water Bath Canning: What’s the Difference?

If you’re new to canning, you’ve probably heard the terms pressure canning and water bath canning and wondered what the difference really is. Both methods are safe and time-tested ways to preserve food at home, but they’re used for different kinds of recipes. Knowing which method to use is the key to keeping your food both delicious and safe on the shelf.

Water Bath Canning

Water bath canning is the simpler of the two methods. It involves submerging sealed jars of food in boiling water (212°F at sea level) for a set amount of time.

Best for high-acid foods: This includes fruits, jams, jellies, pickles, salsas, and tomato products with added acid (like lemon juice or vinegar). The natural acidity, combined with heat, creates a safe environment where bacteria can’t grow.

Why people love it:

• Perfect for beginners
• Requires less specialized equipment
• Great for small-batch canning like jams and jellies

Pressure Canning

Pressure canning uses steam under pressure to reach much higher temperatures than boiling water—typically around 240°F or higher. That extra heat is critical for safely preserving low-acid foods, which are not safe to process in a boiling water bath alone.

Best for low-acid foods: This includes vegetables (green beans, corn, carrots, potatoes), meats, poultry, seafood, soups, and chili.

Why people love it:

• Safely preserves a wider variety of foods
• Longer shelf life for pantry staples
• Opens the door to hearty, ready-to-eat meals straight from the jar

So, Which Method Should You Use?

It all depends on what you’re canning!

• Fruits, jams, pickles, and some tomato recipes → Water bath canning
• Vegetables, meats, beans, and mixed recipes like soups or stews → Pressure canning

Think of it this way: high-acid = water bath; low-acid = pressure canner.

The Best of Both Worlds with All American 1930

Here’s the great news: with an All American Pressure Canner, you don’t have to choose. Our canners are designed for both pressure canning and water bath canning—so whether you’re making jam from your strawberries or putting up green beans for winter, you’ve got the right tool for the job.

All American Pressure Canners are made from heavy-duty cast aluminum, built to last for decades, and trusted by home canners since 1930. They’re not just versatile—they’re built for life.

How to Water Bath Can with an All American Pressure Canner

With just a few small adjustments, you can safely process high-acid foods like jams, pickles, and salsas using the boiling water method. Here’s how:

1. Prepare your jars and recipe just as you normally would for water bath canning.
2. Fill the canner with water—enough to cover your jars by at least 1 inch once they’re inside.
3. Load the jars into the canner using a jar lifter.
4. Set the cover loosely on top of the canner but do not secure it with the wing nuts. This allows steam to escape freely.
5. Do not attach the pressure regulator weight. Remember, you are not pressure canning here—you’re simply using the canner as a large boiling-water bath.
6. Bring the water to a full rolling boil and process your jars for the time specified in your recipe.
7. When finished, carefully remove the jars with a jar lifter and allow them to cool, checking seals once they’re at room temperature.

That’s it! With one All American Pressure Canner, you can safely pressure can low-acid foods and water bath can high-acid favorites like jams, pickles, and salsas—all in the same durable piece of equipment.

Thank you for reading!