Substituting a pressure canner for boiling water canner
Hi there! I am going to be canning some apple butter in the next few days, and all the procedures I can find specify a boiling water canner. I really dislike using the boiling water method, and I have a pressure canner. My question is: Because 5lb of pressure creates 212 degrees in the canner, can I simply use the pressure canner at 5 lbs for the same amount of time, or is there something I am missing?
Any experience with this would be greatly appreciated.