Bertfish
Throw bread on me
I feel boring. I only did 3 cases of applesauce pints
I feel boring. I only did 3 cases of applesauce pints
I feel boring. I only did 3 cases of applesauce pints
What is a good pressure canner to buy? We have a 4 burner electric flat top stove, so should I go with an electric pressure canner? I want to can deer meat. Several years ago I canned deer meat using the water bath method. After reading some of this thread, I guess I dodged the botulism bullet and don’t care to take that chance again. We will eventually can other things, but deer meat will be the top priority soon. Thank you
What is a good pressure canner to buy? We have a 4 burner electric flat top stove, so should I go with an electric pressure canner? I want to can deer meat. Several years ago I canned deer meat using the water bath method. After reading some of this thread, I guess I dodged the botulism bullet and don’t care to take that chance again. We will eventually can other things, but deer meat will be the top priority soon. Thank you
Is it possible to re-can sweet relish? The local Sam's club has 64oz jars of Vlasic relish for $2 and I've seen answers all across the board.
If it is already canned what do you want to re-can it for?
Because it's sold in gallon jars and I'd like to break it down into more manageable serving sizes.
Since you don't know the exact details of the previous processing it has undergone it is probably impossible to tell without experimentation if the results will be acceptable.
Made 8 pints of apple butter today from my grandmothers recipes. Haven’t had it in years!
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Thanks for sharing. Great idea on the spreadsheet.
I have a fresh tomato sauce recipe I made this year and froze. It turned out great but I was wondering if I could can it in the future. I know PH is a concern with tomatoes.
It was basically with tomatoes onion garlic and basil.