On 03/13/2014 11:07 AM, Ross@home wrote:
>
> That's for Boiling Water Bath (BWB) canning. Pressure canning just
> requires the water to be 2 to 3 inches deep in the canner.
> http://nchfp.uga.edu/publications/ug...s_canners.html
> There are also very specific recommendations for safe home canning of
> meat products. I don't believe something as thick as pulled pork in
> BBQ sauce would allow the high temperature necessary for safety to
> penetrate to the center of the product for a long enough time.
> Just my opinion, YMMV.
>
> Ross.
>

You're absolutely right about the water level. Thanks for the catch.