wilcam47
Ultimate Member
Yes.
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Id think you'd be ok then
Yes.
Sent from my iPad using Tapatalk
Id think you'd be ok then
pressure can is for meats and fruits veggies. Jams, jelly, pickles etc is more for water bathDo people with pressure canners typically pressure can everything instead of water bath canning acidic foods?
I couldn’t buy the pressure canner I wanted due to them being sold out so I’m only water bath canning things this fall.
yes, i dont know if i had that or not...I think it’s ok, but it was bubbling the next day after cooling for 16 hours. Just weird.
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1) I reuse lids. They are washed when opened, and they are inspected when reused.
I use only new lids, not because most sources say not to reuse lids, but because they're inexpensive enough (well, if you can find them), because my observations are that used lids all have an obvious deep indentation which might cause them to not seal in subsequent uses, and in case of a failed seal that jar would have to either be re-canned, or refrigerated immediately. But it seems to me that if you confirm after canning and cooling, that each seal is tight by removing the band and checking that each lid is tight, they'd be good to go.
Canned paw paw butter for the first time going to make so biscuits this weekend.
Have you made that and how do you use it? My daughter made Cowboy candy and I am the only one that will eat it. Might need to try it on Hamburgers like a pickle.
Have you made that and how do you use it? My daughter made Cowboy candy and I am the only one that will eat it. Might need to try it on Hamburgers like a pickle.