Quote:
Originally Posted by clkeiper
Worth, my customer that stopped who wanted a peck of tomatoes to make pretty much the exact recipe doesn't even waterbath his recipe. only open kettles it. good grief... I wouldn't touch that with a 10' pole. not afraid for anything from a pressure canner for 25 minutes but never would I try it after it has been opened and cooked again.
I won't confess to the things I have canned as I am not interested on getting chewed on by what I do. what happens in my kitchen... stays in my kitchen.
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Not condemning your canning by any stretch of the imagination.
To the contrary.
