Home Canning Safety
Plain-English, source-cited guides to safe USDA home canning.
Guides
-
Water bath vs. pressure canning
The dividing line is acidity (pH 4.6) — which foods need which method, and why, per USDA/NCHFP.
-
Canning at altitude: adjusting time and pressure
How elevation changes home canning: add water-bath time, or raise pressure-canner PSI, as you go higher.
Seal: Home Canning Safety
Pick a food, set your altitude, and Seal computes the USDA-tested processing time and pressure for your jar size — every number cited “Per USDA” or “Per NCHFP”, with a pre-process safety checklist and a jar-failure diagnostic. No subscription, no ads, no account, works offline.