So if canning in the PC does the water have to be up to the rim of the jar?
my book says 2-3 inches of water
BooK? Which one?
Also with the lids on? More info!
Anyway, I like the idea of canning my own beans and soup. Stews and braised short-ribs. I think home-canned will taste better than commercial, which alway seems acidic to me no matter what is contained. Prepared and froze most of my tomato crop this year. Though not enough to last till next year.
just the book that came with the canner. It is the FAGOR home canning cookbook. (my last canning set was from ball so it came with the Ball Blue Book, I swear to god)
Yes with lids on. the basic procedure is (for pickles let's say cause I am more familiar)...
1) sterilize jars in boiling water
2) while they are still hot add cucumbers, peppers, tomatoes, okra (mmm okra) raw and washed.
3) pour hot pickling liquid over to within .25 inches of rim. make sure no bubbles (they make little 'bubble removers' but I am sure you can figure something out)
4) wipe rim with clean towel
5) place the flat discy part of the two part lid in place. and then screw on the band but just barely tight.
6) place in canner, seal and heat to preasure. process for however long it says to in the book or recipe