02-22-2004, 03:18 AM
TubeN2, this is good information as I can a lot of garden produce. One thing I would add is get the proper times and pressure from a new canning manual. I have the "Ball blue book of canning" and that will give you a step by step guide to canning including times and pressures to use. One thing that is VERY important, do not can meat or low acid food in a boiling water canner or a steam canner. When you can low acid items ONLY use a pressure canner. And, only use canning jars and new 2 piece canning lids.
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