In regards to Apple Sauce, Pressure vs. Water Bath?
I just harvested my apple tree and can bathed some cinnamon apple sauce. I was also reading on the "Ball" site that you can do both, the water bath or pressure.
As far as this apple sauce, what would be the difference? Would one have longer shelf life?
I guess the bottom line is, when it comes to fruit products, why would someone pick water bath over pressure or visa versa?
This post was edited by bksinaz on Mon, May 26, 14 at 12:30