|
Faunsdale, AL | Anything not acidic needs to be pressure canned.
Got to get those things done correctly so no botulism!
My mother would only can fruits and tomatoes because they just needed boiling not pressure cooking.
She loves to cook with a pressure cooker but never even owned a big pressure canner.
Grandmother still used a lot of the jars with the glass lids and red rubber gasket ring with the wire bail to hold it down until it sealed. I think the regular Mason jars were easier so she eventually retired the old ones. | |
|
For you young guys
