The Canning Primer

Pressure Canning

This is the only safe way to can low-acid foods, including plain vegetables, beans, meats, poultry, seafood, and homemade stocks and soups. These foods are not acidic enough to stop the bacteria that cause botulism, and a boiling water bath simply cannot get hot enough to make them safe, which is why a pressure canner is required. These guides explain the basics in plain terms: how dial-gauge and weighted-gauge canners differ, why your altitude changes the pressure you need, and how to vent and bring the canner up to pressure. Above all they stress the rule that matters most here: follow the tested time and pressure for your food exactly, with no shortcuts.

Pressure Canning

4 guides

Pressure Canning

How to Pressure Can Beans and Legumes

Learn how to can dried beans at home safely. This beginner's guide covers soaking, pre-cooking, packing, and pressure canning beans the right way.

August 11, 2026

Pressure Canning

How to Pressure Can Vegetables

Learn how to pressure can vegetables safely at home. Covers which vegetables to can, hot vs raw pack, the step-by-step process, and why tested recipes matter.

July 28, 2026

Pressure Canning

Why You Can't Water-Bath Can Low-Acid Foods

Learn why low-acid foods like vegetables, beans, and meats must be pressure canned—and why boiling water alone can never make them safe to store on the shelf.

July 14, 2026

Pressure Canning

How to Pressure Can: A Beginner's Step-by-Step Guide

Learn how to pressure can safely with this beginner step-by-step guide. Covers venting, pressurizing, depressurization, and why tested recipes matter.

June 30, 2026

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