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Botulism spores grow only in the absence of air (like inside an improperly canned food).
They can only be neutralized following the USDA research-based processing times which ensure the destruction of heat-resistant microorganisms in home-canned foods.
Acid foods include fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butter.
These products can be conserved with water bath canning (non-pressure) for the recommended time following tested recipes (to ensure acidity).
test smaller pressure cookers (saucepans) but they got inconsistent results – also, seriously, how many jars can you fit in a pressure saucepan!?!
Because these cookers come in different sizes, shapes, and volumes, the USDA couldn’t come up with a reliable rule of thumb to use with smaller cookers.
Canning removes air and destroys enzymes to stop the growth of undesirable bacteria, yeasts, and molds.
Although pressure cooking and pressure canning both use the power of pressure – the equipment and procedures are quite different.
With a little investment in time, you can use top-quality ingredients to make your own convenience foods.
Low-acid foods (high ph) are acidic enough to prevent the growth of bacteria – the airless environment inside a jar of low-acid food is the perfect host for a deadly bacteria which is odor-free, taste-less and otherwise invisible: Botulinum.
Low-acid foods include meats, seafood, milk, grains and all fresh vegetables except for most tomatoes.
See the “Spring valves not reliable” sub-head in “What’s the difference between a pressure cooker and a pressure canner? As of today, there are still no electric pressure cookers approved for pressure canning processes by the USDA.