MJM your post got me to do some research. I have been pressure cooking some items that are best for water canning. I will look into getting setup for some of that. I liked pressure canning because it seems very consistant and faster. I can use my pressure canners for water. I just need to add a lot more water. Pressure canners do kill a lot more germs and bacteria as they reach 240 degrees with the steam but that is too high for some food items as it destroys the nutrients in the product, or actually cooks it right out. There is decent literature on most of that.

Bryce

No. Especially things like fruits you don't want to pressure can, it'll turn them to complete mush.

That said you CAN use your pressure canner to water bath, instead of buying another pot. Just fill her up with enough water to cover the jars, and put the lid on, but not sealed. Viola... water bath canner.

If I'm doing a small batch of jelly or something, I'll usually just use my stock pot to waterbath in instead of hauling out either canner.

But cooking time is shorter in PC so more nutrients are left is what I have read. I pressure can tomato’s now and like them better than water bath.

Pressure canning saves time.
The temerature is above 250 degerees.
People say that for it to get to pressure and then time it, and allow cool down time is just as long as waterbath.
Depends on what you're canning.
Don't forget for water bath canning , it takes time to get the water boiling.
Again it depends on what you're canning.
Tomatoes normally 25 minutes at pressure.
Water bath I believe 40 minutes , and again it takes time to get it boiling.
Not a time saver , but I'm comforable pressure canning , and I can do 20 quarts or around 40 pints at a time.
Meat and most water bathed vegetables are 3 hours.
Pressure canning is meat 90 minutes , dry beans for bean soup ( my favorite to pressure can) is 90 minutes .
They're perfect and didn't take an over night soak , or all day to cook.
Fish and sea food , around 2 hours , haven't seen a water bath method for fish or sea food.
Once you get used to a pressure canner and know what to listen for and watch the dial every so often .
You'll get comfortable using them.
I seldom ever water bath any more.
I open kettel can jams , jellies and pickled produce.
I remember my mom doing it , like jam or jelly , how would you waterbath wax sealed jars?

I cant speak too much on the taste differences but I can for the botulism spore part. Water bath canning would be on the very very low end required for killing the botulism spores. This is due to primarily 1 factor which is the temp of the inside contents. The pressure canner can almost guarantee you that you killed the spores since you can push it to higher temps. The scale though is temp and time based assuming the contents are up to the same temp in the jar. The spores make the bacteria that make the toxin which is what kills you.

Things like acidity play a factor in jams or jellies because it prohibits a suitable growing environment. Its just for that reason that I pressure can everything and not worry.

Y'all are making it more confusing than it is, lol.

If you're new to canning, spend the $10 and buy the Ball Blue Book which will cover canning all your common foods... both pressure canned and water bathed and which method you should use for what.

Once you have a few seasons canning under your belt, you can decide if you want to branch into doing things in ways other than the normal, approved ways.

My mom used to can, can, and can some more. I used to help all the time and I wish I had paid more attention. She followed most of the "new" guidelines and such, but some of her methods were more old school and outlying. I wish I had paid closer attention and took more notes etc. as amazing only 10-15 yrs later now I am having a hard time recalling details and exactities to her methods. She would say "pack all these beans in those jars", "help me lift this", "go get 4 more cases of pints from the basement" etc......and I would just do it without question or much thought. If you have someone in your life that has been doing this their whole life and learned from previous generations, don't squander that opportunity to learn for the long term like I did to some extent.

And many state extension services have a lot of good info online for free. These online resources along with the blue book will get you a long way!

https://extension.umn.edu/food-safety/preserving-and-preparing
https://www.extension.iastate.edu/humansciences/preserve-taste-summer
https://extension.psu.edu/

Now if only there were more time in a day...........Happy trapping! ScottW

I agree100% , it all depends on the equipement you're using.
I've canned on electric stoves and gas stoves.
I only use them if I have no choice.
I prefer a propane turkey fryer burner, faster heating up and can stay outside where it's cooler.
It gets hot in the kitchen canning during canning season.
Each to their own.
Might add that I use the big pressure canners, and once full , you don't move them.
The propane turkey fryer burners are at a perfect height for loading and unloading the canner , while the canner stays in place.
If you can find a Ball Blue book for $10 , buy all you can get , for friends and family.

Ditto on the turkey fryer. I have been using one for over a decade. I like outside or in my garage. Funny thing I have never put a turkey in one.

Bryce

All of our beans get blanched and put in quart freezer bags. I think 25 bags. After I pick tomorrow they will be done. Starting to dry up.

Walmart, if you need one or a dozen, lol. https://www.walmart.com/ip/JARDEN-HOME-BRANDS-1440021411-37Th-Edition-Blue-Book/44754594

My wife was making some pickled green beans today and threw a heaping table spoon of crushed red peppers instead of pickling spice. Those are going to have some bite to them. She saw what she did and threw the pickling spice in on top of the peppers. Those may last a while.

I see that now, that's the cheapest I've seen in a few years.
Thanks for the information.
I've noticed WalMart has become a huge competitor to Amazon , which has become very pricey any more.
I don't buy from Amazon anymore .
You can get free shipping from Walmart any more.

I just tried those hot pickled green beans. They are warm, but not bad. My wife said she was making more like that.

Did a batch of beets and beans last night! Probably do some pickles tonight if all goes well. Happy trapping! ScottW

right in the middle of pressure canning 38 quarts of tomato juice. I have two smaller pressure canners one holds 4 quarts or 7 pints and the other 7 quarts or 10 pints. One I can't use on open flame and the other I do outside with the fryer. Been adding some processed hot peppers to the juice to spice it up a bit.

Bryce

I spent some money today. Bought an All American canner model 930. Will hold 14 quarts or 19 pints

Have a couple of canner loads of tomatoes on the go right now.

Jelly!

Very nice canner , you'll love canning with it.
Once you get used to venting , bringing up to pressure, you'll learn short cuts to time spent.
Hope you use a propane turkey fryer burner , and get used to it.
Just remember , use a good flame , not all it can produce , but more than a gas kitchen stove.
You'll be surprised how low a flame you need once to pressure.
Both gauges make it easier to use and gives you ease of mind as you can listen to the weight gauge hissing/rattleing .
Just remember to turn down the heat as much as you can , and keep the weight hissing.
Less chance of running dry and use less propane.
Once you get used to it, it's like any job , work until you learn how.