"Gregory Morrow" wrote:

> "Melba's Jammin' wrote:
>
> > Seems to me that Kuhn-Rikon and Fagor get good marks. Is a 4-quart
> > large enough? If that's what you've been using, I guess so. :-0) It
> > just seems small considering that you can't fill them to the brim.
> >
>
> Do you ever use a pressure cooker for canning, e.g. in lieu of an open -
> kettle hot water bath? [I THINK that question makes sense...] ISTR that
> pressure canning is recommended for certain things....

"Open kettle" is a method of canning that went out of favor years ago. It is
ineffective for preserving. It is not another name for hot water bath
canning, and it isn't even close to the rigors of pressure canning.

Pressure canning is required for low acid foods such as most vegetables and
meats.