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From: Sandy Laurie (01-214.144.popsite.net)
In Reply to: Pressure cooker for canning? posted by Shayla on January 17, 2004 at 9:43 pm:
The other poster is right about the difficulty getting the time right, which is absolutely critical. Soups and stews can't be canned in a hot water bath. They must be canned under pressure and the time has to be right or you're asking for food poisoning. My canning pressure cooker is very large - 22 or 24 quarts, i think - and I can't imagine trying to accurately convert the times to accommodate a smaller appliance. For small quantities like you're thinking of, freezing is better and safer. Actually, freezing is almost always safer for low acid foods and preserves the flavor of food better than canning. And it's certainly less work! I do very little canning of any kind these days, and even then just the acidic stuff that can be put up in a hot water bath.
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