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The Watercooler
Update on ME!
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<blockquote data-quote="AnnieO" data-source="post: 667653" data-attributes="member: 6705"><p>LOL I take a few days off and WOWSA!</p><p></p><p>OK. I have TONS of jellies and fruits. I much prefer to raw pack... They don't cook as much that way.</p><p></p><p>I do pressure can my meat, broths, Hatch chile peppers, Ohio chili, and so on. Kind of required.</p><p></p><p>Recipes... I started with the Ball Complete Book of Home Preserving and went a little ape. Now I tweak the recipes, following the ratio of acidity needed for whatever type of canning I am doing. There are tested recipes, then there's me. Mine won't hurt anyone, but the canning police would probably have a heart attack.</p><p></p><p>My Mom used a pressure cooker for years, then passed her old one down to me - so I was familiar with it before I got a pressure canner. The newer ones have safety valves...</p></blockquote><p></p>
[QUOTE="AnnieO, post: 667653, member: 6705"] LOL I take a few days off and WOWSA! OK. I have TONS of jellies and fruits. I much prefer to raw pack... They don't cook as much that way. I do pressure can my meat, broths, Hatch chile peppers, Ohio chili, and so on. Kind of required. Recipes... I started with the Ball Complete Book of Home Preserving and went a little ape. Now I tweak the recipes, following the ratio of acidity needed for whatever type of canning I am doing. There are tested recipes, then there's me. Mine won't hurt anyone, but the canning police would probably have a heart attack. My Mom used a pressure cooker for years, then passed her old one down to me - so I was familiar with it before I got a pressure canner. The newer ones have safety valves... [/QUOTE]
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