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Salsa/Sauces
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October 12, 2010
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69
RinTinTin
Tomatovillian™
Join Date: Aug 2010
Location: Seattle
Posts: 581
The original post in this thread said 'using pressure canner'.
That makes a huge difference. Boiling water will not safely work for non-acidic recipes; steam/pressure will.
My original post was prior to the recipe link being posted.
RinTinTin
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