Pros and cons of pressure canning?

Question

I'm pretty new to canning, and have only used the hot water bath method. I'm running into trouble this season because the pot I use is not tall enough for quart sized jars. Instead of getting a new pot, I was thinking about switching to pressure canning. It looks like it uses less water and I wouldn't have to worry about adding lemon juice.

So, does it use less water? Is it any faster? Can I convert my water bath recipes?

Answer 1

Though this doesn't answer your question directly I can throw in a plug for the bible of food preservation. It's titled "Putting Food By" by Janet Greene, Ruth Hertzberg and Beatrice Vaughan. I am on my second copy of this one and you will never doubt anything you're doing as long as you follow their directions. Also has recipes, dietary tips, freezing for the microwave and how to preserve using less sugar. I'm in no way affiliated with the book, just love having it handy these many years.  Best of luck with your next batch!

Answer 2

Simply put....yes to all your questions.

Answer 3

Yes it uses less water/is faster and is more sanitary.In fact all canned goods are preasure processed(commercial) It also lets you know when preasure has been lost when you open the jars