Thread: Salsa/Sauces
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Old June 29, 2016   #143
Join Date: Jul 2014
Location: kentucky
Posts: 1,116

Originally Posted by stevenkh1 View Post
My parents were raised before the advent of home pressure canners. In West Virginia, they'd can by placing their canned goods in a big copper oval tub set over a fire, and boiled the jars for 4 hours to kill of bacteria and seal them. Everything from tomatoes to meat was boiled for 4 hours in those canning jars then put in the root cellar.

Looking back at that practice: Mom said everyone had done it that way since the first jars came on the market and she never knew anyone who got sick and noone died from that method of canning. She believes the old way is safe now as it was then. Her view is the advantage of a pressure canner is it cuts canning time down considerably.
I knew families that would layer the jars up in old oil drums, and build a fire under it to process them.
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