Pressure Canning.

After reading much of the information about pressurize canning fruits and vegetables, my conclusion is the information is more scare tactics than useful particularly about botulism. Raising the temperature of the material to 121°C (250°F) for about five minutes kills all bacteria. The problem is measuring this temperature. The solution is to use this marvelous relatively cheap device to ascertain that the necessary temperature is reached. DIACK Steam Cycle Sterilization Monitors 1251J05 121°C (250°F) Cost about 30 cents each.
When in doubt insert the monitor into a jar and check. To cover most situations, I pressure can my material at 15 PSI for 15 minutes.

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