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Search: Posts Made By: Linda Lou
Forum: Food Safety: Keeping Food Fresh 10-26-2004, 10:27 AM
Replies: 17
Views: 20,690
Posted By Linda Lou
I'm glad the sauce turned out so well for you....

I'm glad the sauce turned out so well for you. Happy to help with canning questions.
Enjoy your sauce. Sure it will taste really good on a cold day.
Forum: Food Safety: Keeping Food Fresh 10-12-2004, 08:41 PM
Replies: 17
Views: 20,690
Posted By Linda Lou
You can freeze them either by blanching and...

You can freeze them either by blanching and peeling tomatoes, then put into ziplocs, freezer containers, or jars. Jars can be used in the freezer as long as you leave enough headspace for expansion....
Forum: Food Safety: Keeping Food Fresh 06-25-2003, 11:11 AM
Replies: 17
Views: 20,690
Posted By Linda Lou
If you add meat, the processing time goes up to...

If you add meat, the processing time goes up to an hour for pints, 70 minutes for quarts.
Personally, I don't care for the texture of the processed meats, but it is an individual thing.


You do...
Forum: Food Safety: Keeping Food Fresh 06-25-2003, 02:38 AM
Replies: 17
Views: 20,690
Posted By Linda Lou
You must use a pressure canner and a recipe that...

You must use a pressure canner and a recipe that is designed for canning in order to prevent botulism. Botulism spores cannot be killed in a water bath canner. All low acid foods need pressure...
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