Thread: Food and Drink New cooking methods ... sous vide
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Old 04-18-2015, 07:44 PM   #286
BigMeatballDave BigMeatballDave is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
Anything that's sufficiently acidic doesn't have to be pressure canned. You fill the sterilized jars with your product (pickles, most jams, jellies, etc.), lightly cap, and put in a boiling pot of water (let the water come up over the lids by an inch or so), and process for the set amount of time.

The acid is a preservative, so you don't need to get it over 212 degrees.

Product that isn't acidic you have to get up to like 245 to kill botulism, so you have to use a pressure canner.
Interesting. Thanks.
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