I've done some canning, mostly jams and jellies. So I have a few questions:
1. I'd like to can my mom's spaghetti sauce, but it requires sauteing onions in olive oil. Is it still safe to can, even with a couple tablespoons of oil?
2. I've heard onions shouldn't be canned. Why? Why not?
3. Is there an easy, standard formula to follow for processing in a water bath? I usually use several sizes of jars each time I can something. I like to have 4 oz jars for 1 or 2 servings, 8 oz jars for gifts and 12 oz jars for the family.
4. Any recommendations on pressure canners?
Thank you,
Mori
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Mori, Carlsbad, CA - 9-3-2002
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Linda Lou,WA - 9-4-2002 |
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Linda Lou,WA - 9-4-2002 |
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Mori, Carlsbad, CA - 9-4-2002 |
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Linda Lou,WA - 9-4-2002 |
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Mori, Carlsbad, CA - 9-5-2002 |
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Linda Lou,WA - 9-5-2002 |
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Mori, Carlsbad, CA - 9-5-2002 |
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Linda Lou,WA - 9-5-2002 |
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Bob, Chicago, IL - 9-6-2002 |
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Mori, Carlsbad, CA - 9-10-2002 |
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Louisa Berton from Canada - 8-19-2008 |
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