Pressure canning requires elevated pressures, generally from 5 to 15 psi above atmospheric.
Hot water bath canning does not require a pressure vessel and is done at atmospheric pressure.
Both types of canning will cause the lids to 'pop'.
/johnny
Small harvest? Small batch? Boil it to times.
Decent harvest, larger batches, use the pressure cooker to save time, and maximize productivity.
I will never forget the time I was invited to the home of one of my very young liberal USAF Lts, to celebrate her fall harvest of the acre or so of garden she and her unemployed dependent husband had busted butt all summer to produce.
An entire basement area shelving unit, full of very pretty color coordinated “home canned” vegetables.
Row upon row of half filled quart mason jars, perfectly portioned sized for a dinner for two.
When I told her what they did wrong, and that they would certainly get sick and could possibly die, if they ate any of that stuff, all of the sudden, it was my fault that they were idiots!
Now, you can keep on feeding PC BS to ignorant people if you want.
Like-its all good, like, they are trying..so just don't worry, and like be happy crap./sarcasm/
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