One reason is the shorter processing time and low pressure with PC supposedly results in less loss of nutrition according to NCHFP. It also uses less energy and you get less boil over than when you BWB it. And it uses lots less water.

For me it is primarily convenience. If I am already PC other foods why drag out the BWB? If not... your choice.

Dave

This post was edited by digdirt on Mon, May 26, 14 at 19:00

I prefer to pressure can apple sauce. It's really easy. I made 7 quarts the other day, plus two quarts juice from the cores. I would normally use my juicer and a strainer but they are packed and ready to move so the sauce is just immersion blended and juice was made by boiling cores, smashing and straining.

By the time you vent, bring the pressure up or down, etc., it's not faster to pressure can applesauce. However, PC does keep the kitchen cooler. It's really just a personal choice.