There are a few 'instructions' wrong in this article. First of all recipes should come from the National Center for Home Food Preservation, or University Cooperative Extension web sites, they end in .edu Do not alter recipes, she writes that she adapted this one from a book. The only thing you can adapt are spices. If you mess with ratios of vinegar and other key ingredients you can make your products unsafe. Chutney does not need a pressure canner, only low acid foods do, and her instructions say, add 5-10 minutes for pressure canner. Where did that come from? Also, after canning, jars should not be touched for 12-24 hours, do not touch them. When putting the rings on, they should be finger tight, not cranked down - this is important. Her statement that they loosen in the canner - I have never heard this before. Air has to escape to create a vacuum and most people tighten them too much. SO, take a class if you have never canned before. There is one on Sept. 21st at the Ag Center, with U.C. Master Food Preservers. $25.00 Call 445-7351
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In Print This Week:
Oct 20, 2016
vol XXVII issue 42
The North Coast Journal Weekly
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