Pressure vs. hot water bath
I'd like to can (hot water bath) homemade pasta sauces. However, I only want the hot water method. Problem: I see nearly identical recipes but one is for hot water and the other for pressure cooker. Why the difference when I can't see any significant difference in ingredients?
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That's the main difference, and it might also be in the proportion of the ingredients. YOU CANNOT MESS VERY MUCH WITH NON-PRESSURE CANNING RECIPES. They are formulated to have a certain amount of acidity. If the pH falls below a certain point, it's not safe to water bath can; it must be pressure canned.
Lynn Siprelle, Editor
Pressure vs hot water
Can you substitute the pressure cooker even if the recipe calls for hot water canning method?
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