Quote:
Originally Posted by coronabarb
If the recipe calls for citric acid/lemon juice, then that is what it has been tested as. You should follow those guidelines even if it is a pressure canning recipe. For instance, tomatoes - if you delete the acid, the processing time might need to be different.
Worth, that rule (can for the longest ingredient time) does not always work. Density is an issue as well, and can be a reason for longer processing needed. Depends on what it is you are canning.
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Well stuff like stew soup chili and gumbo.
The recipes and times are there but the spices aren't to my liking.
What I was trying to say was I pressure can this stuff for a long time.
I process for 90 minutes.
I just looked on their site and they have beens in their chili con carne.
Chili Con Carne never has beans. if it had beans it would be chili con carne y frjoles.
So then again I treat it like ground meat and process for 90 minutes because I dont put beans in chili.
The one with beans says 75 minutes.
If something has just a wee bit of fish it has to go to 100 minutes.
You just have to read the instructions they have and use you head it isn't that hard.
Worth