Posted: 7/24/2009 10:28:19 AM EDT
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Do these devices offer any advantage to the process other than decreasing canning time? Let's discuss, I may need to get one. 
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The whole category of "low acid foods" requires a pressure canner. It's not an option for things such as green beans, beets, peas, potatoes, squash, meats, soups, stews, etc.
As far as processing times being quicker, that's true and some people claim that things such as processed tomatoes come out more healthy from pressure canning because they aren't exposed to heat as long. I don't really find that the process of pressure canning (at least with an A-A canner) is quicker than water bath. When you figure in pre-heating, venting and then the cool-down period after processing, it's about a wash in terms of time. |