I’m guessing but the puree would be thicker than the chunks, therefore harder to ensure even heating to the middle of the jar.
I’ve learned a lot about the modern canning rules but haven’t had a lot of actual experience. I’ve done some water bath and pressure canning…sometimes with friends. First time pressure canning, I had a friend on long-distance phone call: “does the jiggling thing sound right???” LOL
The processes of preparing everything and then carrying it out to the end….wear me out. The last couple times, DH helped me with the pickled beets. He picks up things quickly. My brain leaks and I’m afraid I’ll miss something I know to be an important step.
OldMtWoman….remember my mom doing “open kettle” method…oye!