So I've been water bath canning jams for a few years and I've just recently within the last year started pressure canning. I have successfully pressure canned chili, chicken broth, spaghetti sauce and pumpkin. But the reason I bought the pressure canner was because I ultimately wanted to can curry paste. Has anybody done this before successfully? I'm assuming it needs to be pressure canned due to lack of acidity but I just read a post by a woman who said she water bath cans her curry paste. I'd like to make a few different types of curry to can. One of the recipes I have says once I'm done mixing the paste to sauté it in the pan for an hour. Will cooking the paste reduce the chance of botulism or increase it? They say never to purée veggies before canning as the increased air flow to the canned product can increase the risk of botulism. Would that be the same for curry paste? Maybe someone can shed some light onto the subject.