Posted 9/12/2011 21:17 (#1959416 - in reply to #1959344) Subject: Re: Chefs advise? Canning or vacuum packing or???
sc ia
I have a Bloody Mary mix I make every year & I agree it's a lot of work. I always can it in a hot water bath. I usually cook it for 50 minutes in the hot water bath. I've never used a pressure canner or vacuum sealed anything so can't help you with that. Our jars never last very long around here so there is no fear of any of it going sour. I think your best luck would be with the canning.....IMO. mrs. t-boss
Chefs advise? Canning or vacuum packing or???
