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RinTinTin · October 11, 2010

It was stated that a pressure canner was being used. That is the recommended method for non-acidic recipes, as the higher heat is needed to kill bacteria that is more abundant on non-acidic recipes.

October 11, 2010	#67
RinTinTin Tomatovillian™ Join Date: Aug 2010 Location: Seattle Posts: 581	It was stated that a pressure canner was being used. That is the recommended method for non-acidic recipes, as the higher heat is needed to kill bacteria that is more abundant on non-acidic recipes.