Is it possible to use pressure cookers to preserve “can” foods?
Pressure saucepans and pressure cookers, that do not hold 7 quarts, have less metal, and if smaller in diameter, likely will use less water than pressure canners. The result is that the come-up and come-down times will be less than for the standard pressure canner. The come-up and come-down times are part of the total process that was used to establish a reasonable margin of safety, which is 12D (the amount of heat required to cause a 12 log reduction in bacteria.) for low-acid foods.
