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Do not tighten the screw bands while the jars are cooling. Use a large skimmer or slotted spoon to transfer them to the bowl of ice water. Is there a list, from a respected, reliable authority, of things I should not attempt to can at home? Right now I am experimenting mostly with drying food and lactic fermentation (just bought a crock and lid and have the first batch of sauerkraut going). Add more hot mixture or brine as needed to reach the correct headspace. Learn how to pressure can your meats and vegetables, the only safe method to ensure all harmful organisms are removed.
Pages: 34
Publisher: U.S. Dept. of Agriculture (1995)
ISBN: B0006QB2V4
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