We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Are the Differences between Canning and Freezing?

By Angie Pollock
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Canning and freezing are two different methods of preserving foods, the difference being in the process in which the foods are preserved for future use. Canning involves the use of canning jars, which are generally stored in a cool, dry place, while foods that are frozen are placed in freezer-safe containers and stored in the freezer. Canning and freezing are both acceptable methods of home food preservation. Canning is a more viable choice since the foods generally have a longer shelf-life and will not spoil during a power outage, while freezing is a preferred choice over canning due to the amount of time and steps involved in the canning process.

Home canning has been a method of food preservation for more than a century. Invented by French inventor Nicolas Appert, canning foods during the early 1800s was a complex process to perfect. Appert’s method of canning was a process of bottling food in glass bottles that were then sealed with corks and sealing wax. Soon after Appert’s invention, Peter Durand developed the method of preserving foods in metal cans.

Canning at home today uses the same method that Appert had invented, as foods are placed in sterilized glass jars and immersed in hot water. Only certain types of foods are able to be preserved using this approach often referred to as water-bath canning. For low-acidic foods such as meats, pressure canning is the recommended method.

Clarence Birdseye has been credited with the invention of quick freezing, the technique in which most foods are preserved at home today. Although the process of freezing foods was used prior to Birdseye’s method, the manner in which he froze foods removed some of the problems that were encountered during older methods. Birdeye’s technique involved “quick” freezing and pre-packaging the foods, which eliminated the problem of ice crystal formation. Freezing foods in the modern kitchen involves placing fresh foods into freezer-safe containers and placing in the freezer. Proper packaging is the key to preventing deterioration of the food’s quality during storage, as damage commonly known as "freezer burn" can occur when the food comes in contact with the air circulating in the freezer.

The choice between canning and freezing often depends upon the type of food to be preserved and how long the food will be stored. Generally, foods such as cooked meats can be stored in the freezer for two to three months, while properly canned meats will keep for two or more years. Canning and freezing also differ in the long-term quality of the foods after preservation. The flavor of foods can deteriorate the longer they are frozen; however, canned foods often retain the same flavors throughout their shelf life.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.