Posted 9/13/2011 13:58 (#1960493 - in reply to #1960199) Subject: Re: Chefs advise? Canning or vacuum packing or???
NE SD
I was thinking of doing 30-40 quarts (not gallon jars) and hoping they would last a year. Mother loves her pressure canner after using the water bath for years. She is well aware of the danger, but also likes the fact that it doesn't ding up her stove top I guess.
This recipe has salt, lime juice, and vinegar in it, so it shouldn't be a problem I wouldn't think.