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.
Comment on Grow your own
Arcanepotato@crazypeople.online 2 days agoOkay, 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.
diablomnky@lemmy.world 1 day ago
Arcanepotato@crazypeople.online 1 day ago
Excellent point, I forgot some people live in the clouds.
notthebees@reddthat.com 1 day ago
Most low acid stuff should be pressure canned anyways due to botulism. Tomatoes are almost acidic enough.
Arcanepotato@crazypeople.online 1 day ago
It’s still recommended to acidify tomato products! I use citric acid.
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.