Quote:
Originally Posted by Spike2
My neighbors make their sauce, get it boiling, add it to hot jars, cap with hot lids, screw the cap on, turn them upside down and BAM canned. No pressure cooker and no water bath.
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That's how I do it (learned from my Mom). Just fill the sterile jars, close the lids and they will create the reaction needed. Cool storage.
(Never tried to can vegetable sauces, only fruit and berry jam)