Pressure canning is the only method recommended safe by the U.S.D.A. for preserving low-acid foods such as meats and fish, soups & stocks. Wondering what the difference is between water bath canning and pressure canning? It’s all about the temperature!
A boiling water bath canner cannot surpass 212 degrees Fahrenheit. A Pressure Canner brings jar temperatures up to 240-250 degrees Fahrenheit. This temperature can be reached only by creating steam under pressure. At this temperature we can be assured that 100% of bacteria is killed.
In a recent post we talked a bit about pressure canners vs. pressure cookers and some of the guidelines that the National Center for Home Food Preservation recommends for safe pressure canning. In addition to choosing the proper canning method, it’s also very important to use jars and lids that are safe for pressure canning.
The entire line of glass Ball jars and Orchard Road jars* have been designed, tested and approved for pressure canning. The metal 2 piece lids that accompany these jars are also approved for pressure canning for home canners by the National Center for Home Food Preservation. Our 1-Piece Hi-Heat Metal Canning Lids are designed for pressure canning, but they haven’t yet been approved by the NCHFP for the home canner.
*Orchard Road jars have been discontinued. There’s a limited supply available. Orchard Road will continue to produce 2 piece metal lids, which are also approved for pressure canning.
If you already have jars but need lids, our bulk canning lids have the same formulation as Ball’s lids. So, if you’re doing large quantities and already have the jars, our bulk wide mouth & regular mouth lids are a practical option – regular mouth lids are available in gold and silver.
If you are new to pressure canning we encourage you to read this article from NCHFP about how to get started with pressure canning.
Pressure canning provides an opportunity to preserve many things that cannot be safely canned in a water bath canner including, meats, meat stocks, and more. Here are some guidelines and recipes from the National Center for Home Food Preservation.