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From: nomikins (12.107.203.68)
Subject: yeah, and there's no way to really judge the pressure...
Date: July 3, 2003 at 7:24 am PST

In Reply to: Found it! Why not to use a pressure cooker for canning. m posted by Elote on July 1, 2003 at 6:27 pm:

Making sure that adequate pressure is reached and maintained, for the appropriate amount of time.

I think that doing jellies/jams and acidic foods would be okay.


I used my pressure CANNER last year to do my tomatoes. Wow! I will never use water bath again. I used far less water, and the kitchen stayed much, much cooler.



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