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ISO: Lots of Canning Questions!

Misc.
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

MsgID: 203929
Shared by: Mori, Carlsbad, CA
Board: Canning and Preserving at Recipelink.com
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