Botulism Prevention

Acidity Decides: How to Choose Between Water Bath and Pressure Canning

The acidity of food, measured by pH, is the sole determinant for choosing between water bath and pressure canning. High-acid foods (pH 4.6 or lower) can be safely processed in a boiling water bath, while low-acid foods (pH above 4.6) require the higher temperatures of a pressure canner to destroy botulism spores.