I’m reorganizing the pantry and realized I got in the habit long ago with a labeling shorthand. So many posts here along the lines of “How do I know this gift is safe?”.
I might refine this more, but at a glance I know these were processed 25 minutes at 15 lbs of pressure, acidified with citric acid, packed in 2022.
If you do this or something like it – friends you gift to can see what you did.
by samtresler
3 Comments
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How have you decided which way (pressure/water bath) and for how long/pressure(when pressure canning) when you can tomatoes? Have you found a difference in quality/taste?
Most people in my life don’t follow safe canning practices so they wouldn’t appreciate the effort. From them I just eat the low risk foods like pickles. Sometimes the jam but I made so much of that this year that it’s not necessary. They really wouldn’t understand the labels. They won’t listen to a “kid” (I’m 30)