Oct. 10th, 2013

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[personal profile] delladea
My husband scored a rather large All-American pressure sterilizer at an estate sale for cheap and we ordered the parts to convert it into a pressure canner (the difference is the steam-release valve, the sterilizer has a switch and the canner has a weighted gauge). After it sat in our garage for nearly three years I finally got the guts to give it a shot.

With the Ball Blue Book as my guide, I've successfully canned chicken stock, sweet corn, tomato sauce, chicken soup, and chili. I have to say I'm addicted to the notion of homemade, healthy convenience food! I can't wait until I have something from the garden again to try out.

Does anyone else here can low-acid foods?

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The Self-Preservation Society

October 2013

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