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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

1.1.3 Is home canning safe?

Yes. As long as you know the limitations. Only two home-canning
(processing) techniques are considered safe. The boiling waterbath process
is used for high-acid (low pH) foods like fruit, while pressure canning is
used to process low-acid foods such as vegetables.


All other methods are considered by USDA, Ag Canada and reputable canning
firms to be obsolete and are not recommended:

Open kettle canning, oven canning, crockpot canning, compost canning, canning
with pills, microwave canning, dishwasher canning, atmospheric steam canning.
(don't confuse with pressure canning)

 

Continue to:

• prev: 1.1.2 I made/got some home-preserved foods as a gift. How do I check them for safety?
• Index
• next: 1.1.4 What foods can be home canned, and what foods shouldn't be?

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food, preserving, freezing, smoking, potting, dehydration, pickling, potting