On Thu, 13 Feb 2003 16:27:23 -0000, "Charlie Pridham"
wrote:

...One wonders what they
have to do commercially to render the process safe?

Commercial canning operations use much higher temperatures and
pressures than you can attain at home unless you have a
purpose-made "canner" -- essentially a large pressure-cooker, but
one able to handle significantly higher pressures and
temperatures than a normal stovetop pressure-cooker.


--
Rodger Whitlock
Victoria, British Columbia, Canada