Personally, when I am not sure, I pressure can. Better safe than sorry, sez
I.
Ray
-----Original Message-----
From: Viking <erthnsky AT bellsouth.net>
To: Homestead List <homestead AT lists.ibiblio.org>
Sent: Fri, 7 Jul 2006 14:13:07 -0400
Subject: [Homestead] Canning
Someone refresh my memory....
For canning mixed vegetables, a pH of 4 or lower means I don't need to
pressure can, correct? Just checking..short term memory problem....lol..
I think I can hot water bath it if it is acid enough, and I think pH 4
is good enough for a water bath. Does anyone disagree?
Bev, makings salsas and other stuff today
--
erthnsky AT bellsouth.net BevanRon of EarthNSky Farm NW Georgia USDA Zone 7
34.498N 85.076W