4 ms·
For example? Are they canning raw products? My parents can (well, they use weck jars) a lot of spaghetti sauce. * Cook ground beef/pork. * Add tomatoes. *
by WirelessGigabit 3y ago
For example?
Are they canning raw products?
My parents can (well, they use weck jars) a lot of spaghetti sauce.
* Cook ground beef/pork.
* Add tomatoes.
* Simmer until desired consistency.
* Put in jars.
* Seal.
* Boil the hell out of it
Is this a risk?
- vb6sp6 3y ago[dead]
- guyzero 3y agoI see people saying to can low-acid foods in water bath canners for a really long time. There's no amount of time at 100C that kills botulism in low-acid foods. Tomatoes are high acid. It's things like carrots or green beans and such that hard require a pressure canner. Also you should answer this question by consulting a canning guide and not by asking a forum for technology & entrepreneurship.