Insane canning advice...?

The other day I was reading a sensible and well-written piece by Daisy Luther ("The Organic Prepper") about the dangers of using pressure cookers for canning.

She also emphasized the need to use a pressure canner when preserving low-acid foods. She wrote: "Pressure canning exceeds the temperature of water bath canning, getting your product into the safety zone.  The temperature must reach 240 degrees Fahrenheit, which can only be achieved through steam under pressure. All vegetables (except for tomatoes which are botanically a fruit), meats, seafood, and poultry, must be preserved in a pressure canner."

All truthful and factual information. No argument from me.

But then I read something in the comments that absolutely floored me. Someone named "William C" wrote: "There are other ways to get water to 240 degrees without using pressure. Antifreeze added to the water, and checked with a radiator hydrometer, will raise the boiling temp to as much as 270 degrees. Also, you can skip the water bath and use cooking oils. They can get to over 400 degrees if you want."

I'm sorry, is he suggesting we submerge our green beans or chicken breasts in a water-bath mixed with antifreeze? Deadly poisonous antifreeze that routinely kills pets?

Or, just as crazy, that we "skip the water bath" and submerge the jars of food in boiling-hot cooking oils?

With all due respect to William C., this has to be some of the most lunatic and insane canning advice I've ever heard, even worse than those who claim it's safe to water-bath can green beans "because Granny always did it that way."

I read William C's recommendations out loud to Don and we hashed out the insanity of the man's advice. Don summed it up succinctly: "Or you can just get a d*** pressure canner, for Pete's sake."

Couldn't have said it better myself.