Department of Food Science Extension
foodscience.tennessee.edu
PUBLICATION W1400
Canning Homemade Food Items Under the Tennessee Food Freedom Act (TFFA): Water Bath or Pressure Canning?
If you have questions about this resource, contact your county Extension office.
Summary
This publication provides an overview of the primary health concerns associated with improperly processed canned foods. It also outlines whether water bath or pressure canning should be selected for homemade food items, based on pH, when produced under the TFFA to ensure that these products are processed in a way that minimizes the risk of foodborne illness.
Related Resources
Harvested for You
Based on the subjects and categories of this publication, you may be interested in the following resources.
TCS or Not? A Practical Guide for Homemade Food Processors
Icings, Frostings and Fillings: Is Refrigeration Required for Food Safety?
Tennessee’s Food Freedom Act – 2025: Non-TCS vs TCS Homemade Food Items
