Pressure canning is very similar to water bath canning, though a bit more intense of a process. Under pressure, the water will get to a higher temperature. There are two methods of canning: in a boiling water bath or in a pressure canner. Once at a boil the temperature of 212 degrees kills bacteria in the contents and allows the lid on the jar to seal once removed from canning pot. The big difference between water bath canning and pressure canning is: high-acid foods are canned with the water bath, low-acid foods with the pressure canner. Use a water bath or pressure canner, only. Water Bath Canning. One of those things is which canning method you would like to use. What things do I have a safe, approved choice about whether to water bath or pressure can? Water Bath - Uses a canning pot with a rack on the bottom and a tight fitting lid, filled with water that covers the jars with water 1-2" over the top of the tallest jar.Processing time starts once the water comes back to a boil. Penn State Extension says, Pressure canning is an option for canning some fruits. Water Bath Canning vs. Pressure Canning Water Bath Canning vs. Pressure Canning. In the past, it’s also been referred to as “atmospheric steam canning” in order to clarify that it’s happening at a normal atmosphere (pressure), as opposed to under induced, artificial pressure (e.g. Pressure canning is a process that requires a pressure canner, which can be often times, be expensive. Water Bathing is used mainly when canning food with high acidity such as: tomatoes, fruits, pickles, jams, jellies and other preserves. Water bath canning seems easier, and works for fruits and pickles, but can’t be used for low-acid foods such as red meat and some vegetables. Water bath canners are typically large kettles with a rack of sorts on the bottom to keep the jars off direct heat and to allow the water to completely surround the jars. The increased pressure brings the overall temperature up higher than boiling water and processing times are longer than when water bath canning. The other is pressure canning, which requires a very specialized piece of equipment called a pressure canner (no, that's not the same thing as a pressure cooker). For water bath processing and steam canning, altitude increases the time required; For pressure canning, altitude increases the pressure required but not the time. Pressure Canning If you want to can unpickled vegetables, soup stocks , beans, or any non-acidic food , you’ve got to use a special piece of equipment called a pressure canner . Compared to water bath canning, steam canning saves both time and energy costs, and your water bill. When choosing how to pickle or what pickle recipes you would like to try, there are a number of things you want to keep in mind. Here's my question: If you’re unfamiliar with what pressure canning is, it’s when you place jars in a large pressure cooker to heat the food to a higher temperature than you can with boiling water.