Pressure Canning

Water Bath or Pressure Canner: The pH 4.6 Line That Decides Safe Home Canning

The pH level of food is the single most important factor in determining safe home canning methods. Foods at or below pH 4.6 can be processed in a boiling water-bath canner, while low-acid foods above pH 4.6 require a pressure canner to destroy botulism spores.