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Botulism.

And I don’t have enough space in my freezer for as many jars of sauce I make every year. I need them to be shelf stable, and that requires canning, and pressure canning is faster and more consistent than deep water bath canning.

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Arcanepotato@crazypeople.online ⁨2⁩ ⁨days⁩ ago
Okay, thanks. I’m not trying to tell you what to do of course, I was just curious about the choice to pressure over water bath.

The hold time is faster at pressure for sure, but I wish pressure canning was faster than water bath over all! I think my limitation is my glass top stove. The canner I have specifies it can be used on glass top but it takes forever to get to pressure. Water bath canning gets done outdoors with a large propane burner and that gets rolling fast lol.

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- bigfish@lemmy.dbzer0.com ⁨1⁩ ⁨day⁩ ago
  Outdoor propane burner ftw! That was my go to before I had to get a new stovetop. My induction top gets the pressure canner up to temp pretty quick, so it’s the best option for me now.
  
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- diablomnky@lemmy.world ⁨1⁩ ⁨day⁩ ago
  Could also be canning above 1000 ft (305m) in elevation. I have to pressure can everything where I’m at since water boils around 195F/90C.
  
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  - Arcanepotato@crazypeople.online ⁨1⁩ ⁨day⁩ ago
    Excellent point, I forgot some people live in the clouds.
    
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- notthebees@reddthat.com ⁨1⁩ ⁨day⁩ ago
  Most low acid stuff should be pressure canned anyways due to botulism. Tomatoes are almost acidic enough.
  
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  - Arcanepotato@crazypeople.online ⁨1⁩ ⁨day⁩ ago
    It’s still recommended to acidify tomato products! I use citric acid.
    
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