I know absolutely nothing about canning. Why does it require a pressure vessel?
this post was submitted on 05 Aug 2023
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Canning & Food Preservation
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Canning and preserving food. Includes dehydrating, freeze-drying, etc.
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Spores of Clostridium botulinum can survive boiling temperatures and can thus start to multiply if the food in question if the pH is above 4.8 and has non-lactose carbohydrates and is in oxygen free envioriment.
In practice this means that low acid foods such as beans or meats could get infected and thus be contaminated with a deadly neurotoxin producing bacteria. It is the same bacteria why infants shouldn't eat honey.
Pressure vessel allows you to increase the temperature to above 100°C thus killing the spores and allowing you to can those low acid foods safely