 |
 |
|
|
|
|||
Pressure vs. hot water bath Comment on this item
 Submitted by hudakore on Wed, 06/28/2006 - 5:56am.
I'd like to can (hot water bath) homemade pasta sauces. However, I only want the hot water method. Problem: I see nearly identical recipes but one is for hot water and the other for pressure cooker. Why the difference when I can't see any significant difference in ingredients? Bookmark/Search this post with: delicious | digg | reddit | google | yahoo | technorati | stumble upon | sk*rt( categories: Home Cooking )
Related items you may be interested in:
 cautionThat's the main difference, and it might also be in the proportion of the ingredients. YOU CANNOT MESS VERY MUCH WITH NON-PRESSURE CANNING RECIPES. They are formulated to have a certain amount of acidity. If the pH falls below a certain point, it's not safe to water bath can; it must be pressure canned. Lynn Siprelle, Editor Post new comment |
greetingGood Morning! Please get a free account or log in to comment or blog.
Here's what this site is about, and I encourage you to subscribe to one or more of the RSS feeds and subscribe to the newsletter using the form below. Thanks for visiting! --Lynn
|
© 1999-2008 Lynn Siprelle and the respective authors, unless otherwise noted.
