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Water bath advantages

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Posted by HotHabaneroLady 7a Central MD (My Page) on
Wed, Sep 10, 14 at 10:41

I'm just curious here. I know that water bath canners are recommended for canning acid foods. But my understanding is that the only reason is for speed. Is there any safety or quality or other advantage to using a water bath canner?

I won't be purchasing a pressure canner this year, but I am starting to think about it for next year, and I'm wondering if I should have skipped the water bath and gone straight to the pressure canner because the pressure canner can do all the hot water bath can do, but the reverse is not true.

Angie

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RE: Water bath advantages

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  • Posted by morz8 Z8 Wa coast (My Page) on
    Wed, Sep 10, 14 at 13:56

Angie, it's a quality, not safety issue. You might find you didn't like the texture, softness found with pressure canning fruits. Maybe someone else could speak the to set of jams and spreads, I don't know what pressure canning might do to those. Both BWB and pressure canning have their place in a home preserving kitchen.

However, if storage space is at a premium for utensils and pots, many of the pressure canners are deep enough to use as a water bath too, rack in the bottom, with the lid just sitting slightly off center and not locked into place.

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