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« Last post by Abigayle on March 28, 2024, 09:48:49 AM »
R.W.S. I only use about four inches in my pressure canner. These woman were using a water bath and the water didn't begin to cover the jars. One only. cooked meals in a jar, containing meat, for fifteen minutes. One was pouring boiling water over fruit, two times, then sealing. She said it kept for a year. This appeared to be low acid fruit, by the way.
I will try to find the sale on Beyond. If using the sausage one, add 1/4 more water to the bag. Let it sit about 30 seconds longer. I use a full boil pour.
I have been canning since 1999, but did some canning earlier, just simple stuff.
I was a city girl. My mother taught me how to open very complicated department store boxes. She did teach me to clean, no cooking, no baking, but man, that house was clean.
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