You have no idea what you are talking about, pressure cooking kills botulism. You have never canned food before clearly. You are just luck louis pasteur isn’t on this thread.
What my family told me is:
Enough sugar, acidity or long enough heat.
And one can’t be a know-it-all in every profession.
So if you have a reputable source for your claim, I’ll gladly accept it.
Else it’s your word against mine.
You have no idea what you are talking about, pressure cooking kills botulism. You have never canned food before clearly. You are just luck louis pasteur isn’t on this thread.
What my family told me is:
Enough sugar, acidity or long enough heat.
And one can’t be a know-it-all in every profession.
So if you have a reputable source for your claim, I’ll gladly accept it.
Else it’s your word against mine.