Hi there,
Can anyone tell me if it is possible to preserve using a pressure cooker as opposed to a pressure canner. In particular I am concerned with low-acid foods and the requirement to heat the product to 240oF in order to kill certain bacteria.
I am reading conflicting reports on the internet and am confused as to whether it is possible or not.

Hope this makes sense :-)

Many thanks, I'll give it a go, I did use high quality chocolate, but the recipe did not stipulate bringing it to the boil..................watch this space!

Hi there,
Can anybody tell me of a good fool proof recipe for making chocolate ganache, I have tried numerous recipes, but the ingredients tend to 'split'

Thanks