I do both just to speed up the process.Any of you guys use a pressure cooker for canning? I haven't - just been using the boiling water method. It's fine because my preserved foods usually don't last long wnough to reach the end of their shelf life but considering that to do double the amount of canning does not require double the energy or time, I am thinking about getting a pressure cooker and doing more canning at one time.
I found a recipe for preserved lemons - my wife LOVE lemon martinis so I am thinking that they'd kick ass in her drinks
Pressure cooker is an essential tool in any kitchen.