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[–] 4 points 2 months ago (6 children)

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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  • [–] 5 points 2 months ago (5 children)

    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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