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sc ia | I actually don't taste the stuff....I hate tomatoes. But I love my family so I can all kinds of things for them. I usually try to make about 30 qts a year & if t-boss hoards them...they will last almost the whole year. So far I've never heard him complain about a bad batch. I've never done gallon jars & probably wouldn't try those. Too hard to handle. The only experience I've had with a pressure canner was washing the ceiling after my mom's blew up & we had some type of meat on everything. You can pick up a hot water bath canner at any hardware store or Wal-Mart for not much money. I just trust those better. I cook them as long as I do to make sure all the bacteria is killed. I don't add any acid of any type....just a tsp of canning salt before I put the lid on. Good luck. mrs t-boss | |
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Chefs advise? Canning or vacuum packing or???
