I've looked around but haven't found an answer to this one so maybe someone on here can help.
I do a fair bit of canning with fruits and what-not but wanted to get into more serious stuff like fish, etc. Due to space restrictions and my disinterest in adding another gizmo to sit in the back of my kitchen cupboards for most of the year, I would rather not get a pressure cooker.
If the idea is to get the internal temperature up to 240-250 which is impossible to do with an open pot of water, why not just substitute a cooking oil? It's cheap and I could reuse it for a dozen batches in the fall, then make french fries and be done with it.
Anyone lost an aunt to botulism with this crazy idea or could it possibly work?