Pressure Canning Vs. Pressure Cooking: The Safety Boundary
Pressure cooking and pressure canning are not interchangeable. Pressure canning and pressure cooking safety depends on understanding the purpose of each method. Pressure cooking is for making meals faster, such as beans, stews, rice, soups, and meat. The food should still be eaten soon, refrigerated, or frozen. Pressure canning is for preserving suitable foods in sealed jars for shelf storage. It requires tested recipes, correct pressure, jar size, and processing time. A regular pressure cooker should not be treated as a canner. The safety boundary is simple: cook for dinner, can for storage.
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