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The Watercooler
Update on ME!
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<blockquote data-quote="InsaneCdn" data-source="post: 667104" data-attributes="member: 11791"><p>Meats and vegetables may only be canned in a pressure canner.</p><p> </p><p>Jams, jellies, and fruits in syrup may be canned by the "boiling water bath method" - which is what I use. It takes <em>longer</em> this way, but I don't trust pressure canners either. And I find it changes the taste or texture of fruit. Use a recipe - there has to be a balance between acid and sugar. Use "snap" lids - which make it obvious if the vacuum seal is there or not.</p><p> </p><p>If Annie is using a pressure canner... then she doesn't have the lead time for preparation that it takes me.</p></blockquote><p></p>
[QUOTE="InsaneCdn, post: 667104, member: 11791"] Meats and vegetables may only be canned in a pressure canner. Jams, jellies, and fruits in syrup may be canned by the "boiling water bath method" - which is what I use. It takes [I]longer[/I] this way, but I don't trust pressure canners either. And I find it changes the taste or texture of fruit. Use a recipe - there has to be a balance between acid and sugar. Use "snap" lids - which make it obvious if the vacuum seal is there or not. If Annie is using a pressure canner... then she doesn't have the lead time for preparation that it takes me. [/QUOTE]
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