10-05-2024, 11:57 AM
This sounds great, have fun and don't blow yourself up! Or create a salsa-monster.
I've only done boiling water canning, for tomatoes, which have enough acidity to work well. I never considered that pressure canning would allow for a wider range of pH! Hmm, the vistas open...
Canned meat aside, you seem to have excellent taste in stews. I imagine your chili is a real neck-sweater.
I've only done boiling water canning, for tomatoes, which have enough acidity to work well. I never considered that pressure canning would allow for a wider range of pH! Hmm, the vistas open...
Canned meat aside, you seem to have excellent taste in stews. I imagine your chili is a real neck-sweater.
I followed the Science, and all I found was the Money.
