To kill the bacteria that can produce the deadly botulism toxin in low-acid canned foods, you have two options. You can cook the food at or near the boiling point for a ridiculously long time, a process that cooks the food before it kills the bacteria. Or you can use a pressure cooker. Because a pressure cooker can reach a temperature of about 250^oF, it better preserves the texture, color, flavor, aroma, and nutrients of the food by appreciably shortening the required cooking time.

** Asian Recipes **