Canning, not hot water bath, is a lot of work. However when all you got to do is warm it up it sure is a great meal done quickly. When done correctly pressure canned food can last for a very, very, long time.
Quote from: GSF on July 05, 2014, 03:04:29 amCanning, not hot water bath, is a lot of work. However when all you got to do is warm it up it sure is a great meal done quickly. When done correctly pressure canned food can last for a very, very, long time.When making any jams or canning any acidic veg or fruit you have to give them a hot water bath unless you are going to use them with in3 months. . but to keep them fresh and from spoiling for up to a year you have to hot water process bath. I have done freezer jams and vegetables but that takes up a lot of freezer room. I have a 10x20 root cellar so I try to fill it. I can cut food costs by 75%. I barter excess cannot for other types like canned vegetables.John
I think I figured this out. Let's try this.[/URL][/img]Let's try it this way[/URL][/img]
In my opinion, there is only one source. It's probably 100 years old and updated regularly.https://www.google.com/search?q=ball+blue+book&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a&channel=sb