Mike Stith wrote:
> How do you think non-acidic foods such as meats and fish are "canned"??
> They're loaded into giant pressure cookers for processing.
>

Yes, but when do they crimp on the lids? I have some old canning books
that deal with using metal cans. I'll look it up tonight, but I think the
lids are crimped after they come out of the autoclave.

Bob