Cleaning up after a canning marathon day and I'm bringing you along for the thought of the day. Somewhat a PSA to my new canners.
Let me be very clear though, I am ok with those who choose to water bath low acid foods. BUT I want to make sure my new canners aren't steered in the wrong direction and understand there is a big processing time difference between pressure canning and water bathing low acid foods.
I want everyone to preserve food safely and at the end of the day the method you're comfortable with is all that matters. Let's be a team and make sure it's done safely.
Let me know down in the comments if you water bath low acid food.
USDA Complete Guide to Home Canning:
www.nifa.usda....
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