Is there any reason why you can't use the pressure cooker vs the Hot water bath for canning fruits and jams

Pressure cookers are NOT recommended for canning because a fully loaded canner takes a longer time for heating and cooling. This time is taken into account when determining processing times in standard canning timetables. The smaller pressure cookers have smaller loads, and this causes them to heat and cool quicker than a pressure canner. This causes problems with accurate timing.

If you presswure cook at 5 min at ten lbs how long with you hot bath for?

If you presswure cook at 5 min at ten lbs how long with you hot bath for?

I don't have a conversion chart for that. Why do you ask? Is pressure cooker your preferred way, but are looking for other options?

If you presswure cook at 5 min at ten lbs how long with you hot bath for?

I don't know, haven't got a conversion for that. Why do you ask?