HannaLee Posted November 10, 2008 Share Posted November 10, 2008 A question for you experienced canners: May I pressure can jams,applesauce and other water bathed foods? Pressure canning seems much less wasteful, since you use much less water. If I can, how do I know how long to pressure can it when the directions are for water bath canning? Are there guidelines somewhere? Link to comment
Violet Posted November 11, 2008 Share Posted November 11, 2008 HannaLee, Yes, you can pressure can them. I would not do pickles where you want them crisp, though. I personally don't like my fruits pressure canned. Too soft. Won't hurt with applesauce,though. I also pressure can all of my tomatoes. You still must use the required bottled lemon juice or citric acid in tomato products even in a pressure canner. They are too low acid to not add it. The pressure canning times and BWB times for tomatoes are equal in the way they destroy botulism, etc. There are no times determined without the added acid. http://www.gopresto.com/recipes/canning/fruits.php There are other places, too, for info. This one was handy for me. Link to comment
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