Pressure canning

[Erichalfbee]

I was waiting for you to notice!!
But I was busily celebrating TDD
(Thatcher's Dead Day)

Yes I saw your post on FB.
Sat airside at Brandenberg airport with a bit of a wait.

 

[Sutty]

My understanding was that pressure "canning" was used because simple immersion in boiling water won't get hot enough to kill all the nasties (and will take ages for the centre of jars to even get to 100C if thick food like stew.
It has the additional bonus of creating some vacuum thus providing assurance that it has remained sealed.

 

[Erichalfbee]

My understanding was that pressure "canning" was used because simple immersion in boiling water won't get hot enough to kill all the nasties (and will take ages for the centre of jars to even get to 100C if thick food like stew.
It has the additional bonus of creating some vacuum thus providing assurance that it has remained sealed.

I do a fair bit of this. It works really well for our pears in a light honey/grape syrup.