Hi there! Recently I was interested in giving canning a go so I could preserve excess pasta sauce or soups/stocks for a few weeks in a fridge rather than cool it down and freeze into portions right after cooking.

At first I browsed some texts and articles in Polish (I'm from Poland) and everything seemed promising, I was quite glad that I could use my pressure cooker and I thought that I could easily prepare 4-5 340ml jars with it without issues.

However after reading this reddit and a lot of US sources I became more concerned, claiming that use of pressure cooker might be dangerous and made me confused about the amount of times the process should be repeated(I heard about doing canning process 1-3x with 24h break) and why there is a lot of conflicting information (like not covering lids with water vs submerging it).

I would be happy if anyone could explain me those conflicting information and why general wisdom about canning seem to differ between US and Europe.