No it is not always better. There are things that while they may be PC the texture, color, flavor, etc. would be drastically affected - some to the point of making it undesireable. Pickles is one that comes to mind. Salsas another, tho some prefer them done in a PC many don't - mushier

It's always best to stick with the processing recommendation of the recipe as that is how it was tested and approved.

As I mentioned on another thread recently, I honestly believe that the time is coming when the BWB will go the way of the open kettle and pressure canning will be the only safe option available to home canners - that or freezing and drying.

Until then I'll keep using the BWB when it is allowed. ;)

Dave

Dave, you think the recs will ever be to not do even jams and pickles in a BWB?

Pickles and jams? Maybe, since they are high acid. BWB of jams never caught on in much of the world though, just in the US. Look at how many already skip the processing on jams and just do inversion because, they claim, the only threat from them is molds. Inversion of jams and similar things is still widely practiced in Europe.

Pickles? The trend is toward fermented and/or refrigerated but yeah, BWB would likely still be ok for them unless more of these low-vinegar ratio recipes keep cropping up. Then it is off to the PC even for pickles. ;) JMO

Dave

Personally, I think that high acid and full sugar will be remainders for the BWB method Dave.

Good lord, with 7 Cup sugar to 4 Cup product,or brined and vinegared the shelf life is pretty stable.
Even my 9 day pickle recipe, years old recipe is simmered for 3 hours on the 7th day, but I have updated the recipe for additional 10 mins in the BWB, without loss of product integrity.

Where I see a potential concern is in the low-no sugar formularies.

I have, in the past made my own pectin, canned without sugar using the natural pectin, but I wonder about the artificial sweetners and the cooked time currently approved. When I was making diabetic jams with no sugar years ago the product was cooked far longer than today's reccomendation.

Research is ongoing on reduced-sugar and no-sugar canning. You're right. Things like pickled beets canned with artificial sweeteners do perform differently than the regular sugar version. Spoilage problems have arisen following standard full-sugar instructions and I'm assuming we will see more formulas specifically designed for no-sugar and reduced-sugar product.

I don't see the boiling water bath going away. There's just no reason to pressure-can high-acid products.

Actually, much of the world is moving to the boiling water bath for jams and such. Food science programs in countries like Australia and New Zealand generally follow USDA standards. But, as with so much in canning, old recipes abound and home canners are resistant to change.

Carol

The only thing I water bathe is pickles. I don't make jams and jellies.