Serene Vannoy wrote:
> Dan L. wrote:
>
>> The one thing that caught my attention - You do not recommend canning
>> low PH vegetables? Never canned green beens or corn?
>>
>> Hmmm... Vegetables are high on my list. Do I need to rethink this?
>
> I never intend to can low pH veggies. Things like green beans and corn
> freeze really well, and they're scary to me. I'll stick with fruits,
> jams, and the like.
>
> Serene
>
As long as you follow the rules pressure canning is also easy, just
takes some concentration and you have to stay nearby while the canner is
working. I drag up a chair and get a book to read, glance up frequently
to make sure pressure is maintained at the correct psig or adjust the
heat as necessary. Once you get a handle on it you learn exactly how to
set the heat to maintain the pressure needed. Of course mine is easier
than many because I live at nineteen feet above sea level. <G>