RRH Class: Safely Adjusting Tested Recipes

We discuss several ways within specific parameters that tested recipes can be adjusted for personal preference. The class handout can be downloaded from our website.
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Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.

[@mscatnipper2359]

I kept marveling throughout this class how lucky we are that you chose to share not only your wisdom, sometimes witnessing you as you gain more of it, but also how lucky we are that you instill in us critical thinking, the basis for continuing our education, regardless the subject.

[@RoseRedHomestead]

Thank you so much for your kind words. We really appreciate that.

[@bonniesteffens2454]

All of your years as a professor shine through in everything you show us. Thank you so much!❤

[@marli269]

Excellent class! Thank you so much! I learned so much that I didn't know and realized I had improperly canned some things for years. I'm 80.

[@RoseRedHomestead]

Happy Canning! Jim

[@kaylakitty3814]

Excellent canning concepts and education! Thank you Pam and Jim!

[@roszcutler9724]

Thanks is not enough for all this great teaching, but I thank you and Jim for all your hard work 😊

[@tahursh637]

I still have my old Ball canning books, but only for historical value. I love seeing how the recipes change from edition to edition!

[@Psa141]

Thank you Pam for the excellent framework to query, research and work through safely adjusting tested recipes. Engaging class.

[@conk449]

My favorite prepper and homesteader!

[@JC-cu2xf]

My favorite teacher. Thank you for doing what you do ❤

[@RoseRedHomestead]

You are welcome. Jim

[@louisianacooker321]

Thank you so very much for this wonderful class. Our power is out due to an ice storm and we had a good, hot meal thanks to what you have taught me. You are such a great educator.

[@SauerPatchGardening]

You are such a great teacher. I love these classes.

[@Training2005]

Ms Rose You are an inspiration! Thank you for all that you share!❤

[@gloriajackson2021]

I would not have even thought of this class. What a great one! Thanks a million 😊

[@RoseRedHomestead]

Glad you liked it! Jim

[@Maddy_might]

Thank you for the tutorial on your website. I love it. I never scrolled all the way down before. Wow! I'll explore this more.

[@heathernotzdaniels6350]

I want all canners to be able to watch this video. Broadcast it across the world :)

[@andreagardner2335]

You are doing a great job of educating younger people. My husband and I are in our early 70’s. We live in an urban area. I am very worried about the near future. Since finding your Chanel, I have put some emergency staples and other things aside. But I need more help! We live in an urban area with no land. Can you help couples like us prepare for a month or so? Would love a bare bones framework. We have limited space and no way to have a generator or extra freezers. There are so many like us who are feeling uneasy and a bit lost. Thanks for all you do. I have learned so much from you.

[@jacquelinerWQ]

Thank you so very much for these wonderful classes! I learn so much! ❤😊

[@RoseRedHomestead]

We are so glad! Jim

[@cubanmama4564]

This video is timely! I can't begin to tell you how many home canners I know that try to change recipes, jar size, amount of each ingredient, and timing, to suit their wishes at the expense of potential botulism. Then they complain that they had to throw out home canned food because it went "bad." Thank heavens they did not try to ingest the contents. Thank you for posting. Your PH ladder was very informative. I will test the PH of my fresh Meyer lemon juice (two trees) and see what it is, just for the sake of data gathering, not that I would use it this in a canning recipe.

[@debbiwest6678]

I found your channel not too long ago when I was just starting to can. This class was so, so informative. I know I'm going to have to watch it several times as I have so much new information bouncing around in this head. It will be nice to be able to can foods we like (as long as they are safe) versus what someone else's idea is. Thank you again for this class!

[@buckonono7996]

Wow! You just armed all of us with a great deal of useful knowledge and I am very thankful. Between yesterdays post and this one, you have made me realize that I need to start canning only tested recipes and WHY. I can't thank you enough.

[@RoseRedHomestead]

Yes, safety is one of our major concerns. Jim

[@nachtbild]

Say bye bye to own ideas...

[@buckonono7996]

@@nachtbild They weren't MY ideas, they were ones I adopted from others who were very convincing. I'm sticking with Pam and her safe methods from here on out.

[@janblair8953]

Oh no, i had canned some cured ham last year. I did not know you weren't supposed to. Glad i watched this tonight

[@jackierowland1703]

I always learn something from your programs. I am going to watch this one many times to absorb even a small bit at a time. Thank you!

[@user-vb6mo7lm1b]

I love the way you teach. You’re a teacher’s teacher. Thank you very much.

[@ladeytrker8961]

❤ Thank you thank you thank you.. I'm over 70 and started canning only after finding you and learning from you ..... God bless you both...I joined another group last year and I was told they NEVER speak of B.. so I told them goodbye and that's a shame that. they are willing to put their group in danger... I'm so glad that I learned that from you and knew I wanted nothing to do with their recipes...😊

[@RoseRedHomestead]

Knowledge is power--the more you know about B the more you will know how to avoid it! Good job!

[@ladeytrker8961]

@@RoseRedHomestead you have empowered ne... Have a blessed year...

[@denisefischer939]

This is very helpful. I have a large collection of canning cookbooks that I inherited from my grandma who died in 1972. Most of the canning recipes just looked too scary to try because I was comparing them to current cookbooks. I keep them because my grandma loved them, but I don't usually can anything from them unless it's obvious that they are safe per current thinking.

[@KristinaBakerSmith]

Use them, they're fine.

[@susanmurten6178]

All the extensions sell that book "So Easy to Preserve" I bought mine through my extension in WA state.

[@karenclark1419]

Wow, I found myself wanting to pause the video & take a deep breath from all the info but I couldn't pause. You certainly have a way with keeping me on the edge of my seat to hear what comes next, lol. Thanks for all the info. Hope yall have an enjoyable day.

[@k.p.1139]

WHOA, talking about a SAVED my rear, Ms. Pam! I WAS going to be cold smoking salmon and then canning it. I have a hand out from the extension office from Alaska- but this part was NOT in the hand out. What I just found through your links is small jars can be used ( which I was going to use) But, Pints are recommended. Here is what made me 😯😯 So, with this understanding, I'm going to have to assume that my Carey Canner is NOT safe to can smoked fish. I know, 2 different brands, but if a 10 quart All American can't safely pressure can fish, then the Carey likely won't either. So, I will be hot smoking and freezing as always. The maker of All American pressure canners recommends against using its two smallest pressure canners (10.5 quart and 15.5 quart) for home canning smoked fish: “The 10.5 Qt Model 910 and 15.5 Qt Model 915 are NOT suitable for canning smoked fish.” [7] “Smoked Fish: ….Use a 16 quart or larger pressure canner for this procedure; do not use smaller pressure canners. Safe processing times haven’t been determined.”

[@shellyhladun6082]

I really appreciate all your knowledge - what a great instructor you are. Thank you so much!

[@charlottechumlea-oq7vo]

Thank you! This video will be a literal life-saver for many canners!

[@pamharkins4601]

Oh yes felt like I was in college again! Loved it!

[@TiffanyEller-zq1hn]

Wonderful video. I don't think I've ever watched one that has been labelled a RRH class and it definitely makes me want to watch more like this. Btw, I liked the intro to your video, no need to change it from this viewer's perspective.

[@robingirven4570]

I learned a lot in this class! I will say, I canned green beans in 12 oz jars. I did process for at pint processing time though. Thank you!

[@dawnworrill5950]

This was so informative and cleared up some misconceptions 😊 I am so glad I watched 👀 😊

[@RoseRedHomestead]

Thanks for your comments. Jim

[@charlenesmith2989]

One comment on acid. Make sure to choose 100% lemon or lime juice. I chose lime juice I got from the ethnic section of the store. When I got home, I looked at the label and noticed it was only 27% juice! Not safe for canning!!

[@RoseRedHomestead]

Yes, this is a cautionary tale: Always check the contents of the product. Jim

[@joywright2315]

So helpful! Now I understand your thinking and recommendations. I will definitely use the sources you recommend and enjoy the journey with safety in mind. Thank you, Pam.

[@rebelcolorist]

Hey Pam! This video was so informative, and quite a necessary discussion. As for your lesson regarding acidfier substitution, the one acid you forgot is citric acid. This can be substituted for standardized lemon juice, as it is way stronger that it is. It is my go-to for tomato canning, as it doesn't contribute to the flavour... Have you ever used it yourself?

[@Maddy_might]

Thank you, thank you, thank you. Now, I have references to check my recipes. More importantly, I can look into soups and things I've been too afraid to can (because Mom never did).

[@RoseRedHomestead]

We hope you enjoy them and let us know the results of your canning. Jim

[@adairsulhoff5405]

So much great information that I have been looking for! Thanks very much!

[@RoseRedHomestead]

You are welcome. Jim

[@virginiaguest8312]

Thank you Pam and Jim for being so generous with your time and knowledge. Your videos have given me confidence to try several home food preservation projects that I would have found to be too intimidating without your advice. THANK YOU! THANK YOU!!

[@Mep-vt7cy]

Thanks for making this video, it really reinforces how we should do things. Your love and enthusiasm of teaching really shines through and I'm grateful you've put it to use in this form, so we all get to benefit. Thank you.

[@juliepoppe6294]

I loved this teaching lesson! I learned quite a bit. Thank you for providing this education!❤️

[@mdteacher1]

Awesome lesson! Thank you so much 😊

[@onamuir4985]

This is priceless. I have been watching for 3 years, still learning from YOU. TY! 🥰🥰🥰

[@RoseRedHomestead]

Wow, thank you! So glad you take the time to learn new things! That is great.

[@correenvanrooyen4920]

Greetings from South Africa! Very hot summer here at the moment! 😅 When you talk about the Acid/Base Ph scale, I have noticed that you talk about the *Alkaline* section as "*Base* . Here we only mention it as acidic or alkaline. Just as a matter of interest. Thanks for your very informative lesson! Greetings from one retired teacher to another! ❤

[@bonnie5601]

I just love these!THANK YOU, PAM AND JIM

[@jillklebba795]

I appreciate the knowledge you teach very much!

[@RoseRedHomestead]

Our pleasure! Jim

[@longarmsupplies]

Thanks for the wonderful lesson! I learned lots, including that I'd fail test at this point in my life. I didn't pay enough attention to the details of the questions...But I did absorb the contents. I'd get it right in practice, I'm just not good at school things anymore...LOL. I'm a bit disappointed that the So Easy to Preserve book isnt' available to Canadians. We are incredibly low in canning information. I'm in Alberta and we used to have test kitchen in Edmonton(our largest city at that time) but it disappear in the 80's( I think). My mom saved all the printouts that they used to send out so when I get time I'm going to go through them and apply what you showed in this video to them. Thanks, heritage recipes are pretty popular up here.

[@MQTAful]

Really enjoy your classes.

[@RoseRedHomestead]

Thanks! Jim

[@gailhink1222]

Great class! You really opened my eyes on the changes and updates and can't wait for the next!

[@DisneyUpBoilerUp]

This was great! Thank you.

[@brendaleers9854]

I wish I would have had teachers like you when I was in school!! You make learning so clear! Your class today, as always, was so informative. You often ask your viewers to let you know things we would like to learn about. I would like you to explain why certain foods react to the compound on some canning lids, that make the underside of the lids turn black. This has mostly happened with "Pur" lids. I have thrown out many jars of food that I thought were bad, until I found in the back of one of my Ball books that it is a reaction to certain tanins in foods. No one ever addresses this issue. I think especially new canners need to be aware that this can happen. Also, I heard a canner on KZbin, say to never use the lids that come on new jars, because they are like used lids, after being stored in hot warehouses. I always use mine, what do you think? One more question, are the lids on presto pressure canners interchangeble? Thank you and Jim so much for sharing your knowledge.

[@charmc4152]

I don't know about that admonition against using the lids that come on new jars. The new lids you buy may have been stored in a hot warehouse as well, or your lids may have been in a hot trailer during shipping. If exposure to heat between the time of manufacture and purchase automatically renders a lid unusable, you couldn't be sure that ANY lid was safe whether it came with a new jar or not. A better rule of thumb is to buy your lids from reputable manufacturers. For standard lids, that might be Ball, For Jars, or Golden Harvest. A caveat though.... A while back, I ordered some jars from Amazon that were Ball jars, 8 or 10 ounce size, with the signature Ball brand logo in raised script on the jars. They were supposed to be made in USA. When they arrived, the jars looked as described above and had a good weight to them, but clearly printed on the outside of the boxes was, "Made in China." Also, the lids did not have the "Ball" logo, and they did not seal well. The set was a cheap Chinese knock-off. I had to reprocess most if not all of my jars. Be sure you're getting the real deal. Check for the brand's logo.

[@marygallagher3428]

Great class, thanks!!!

[@carolynBulldog5]

Loved your video. The print out was very helpful with taking notes. Can't wait until the next one!

[@reniermeyer1866]

Wow, great class. Thank you for sharing.

[@RoseRedHomestead]

Our pleasure! Jim

[@pauletterichards4755]

Thanks for sharing your information

[@susanlizottealbert3825]

Being the youngest of 10 in our home. I was not able to go to college so I feel like my Laborite teacher. My college sister went to college and got her doctorate and began a teacher who also married a doctor at college so I am reminding of them. So I realize love the collection teachings I have gotten my teaching from you. I have hots so many of your videos so I am potato’s the class. Thank you two to leach so much to many of us.

[@bettypierce8050]

Thank you for an excellent video.

[@kimberlyblake1786]

As always, another top notch educational video on proper canning technique...thank you!

[@RoseRedHomestead]

You are very welcome.

[@judymason2540]

I always learn so much from you. Thank you for teaching us safe canning rules & the reasons for them. Your scientific approach is very interesting. Thank you

[@watchmanonthewall6962]

EXCELLENT! THANK YOU.😊

[@elizabethconvey3242]

Thanks Pam, this was very informative and easy to follow.

[@RoseRedHomestead]

Glad it was helpful! Jim

[@reenyny9502]

This lady right here! ❤

[@toniriglin-cp7cs]

Thank you so much, I have learned so much

[@sallyatkinson1682]

Thank you for this class. It was very helpful.

[@RoseRedHomestead]

You're very welcome! Jim

[@pepperminthomecrafts8269]

Thank you! Take care

[@mburton2402]

Great intro!

[@tammynevil2422]

Thanks for the clarification!!

[@RoseRedHomestead]

Any time! Jim

[@madmecyr]

I feel the same way about Pomona's. The color fades and once opened them don't last long in the fridge :( I hate wasting all that lovely fruit even if I felt good about using less sugar.

[@rebeccaknudsen6190]

Washington State University has a canning website. There's also a local extension in our country. They stay current and offer out reach at local farmers markets.

[@RoseRedHomestead]

Thanks for the information. Jim

[@ruthmcbride3419]

Have you tried balls small batch canning book? It seems to have some more creative recipes. They seem pretty good

[@RoseRedHomestead]

No, Pam has not. Jim

[@plhartley]

Thank you, I even did the homework. You made a video referencing Simply Canning for using canned tomato puree instead of fresh. I loved this! My question...is there a simple conversion for goin from fresh to canned? I love canning and have done so much more lately. Love canned soups and I am glad to have this info you shared today.

[@charmc4152]

I'll be back later to watch when I can actually watch and pay attention. ❤

[@RoseRedHomestead]

I am confused by your response. Jim

[@charmc4152]

I just popped in earlier and realized this video was going to require more involvement than I could commit to right then. I'd logged in, hit the like button, and was on my way out. I felt like that might look odd on your end, so I left the comment. As it turns out, that may have looked more odd. 😉 I wanted to come back and watch when I could give my full attention. 🙂 If it happens again, I'll just quietly slip out the back door of the classroom. 😁

[@jojobolin6887]

Excellent information. I knew all of that except for the acid substitution info. So it was great learning something new. I wonder how citric acid fits in there, though?

[@wendyrotchstein98]

Thank you for the class! I learned a lot from it. Psssst, you didn't really retire did you 😂

[@RoseRedHomestead]

LOL! Just from the University!

[@karikelly2797]

I am a graduate chemist and I agree that it is inappropriate to use the gadget to say that canning and recipe is safe (tested or not tested). Adding on to the most recent Micromoment Monday, it WOULD have been appropriate to use the gadget to demonstrate that it is NOT safe to can potatoes in a pressure canner without adding a liquid medium. Using your hand in a hot oven and in hot water was very creative and a nice explanation the differences in the specific heats of air and water, but I think that canning an actual data logger in a dry pint does a far better job at demonstrating the key point you were making. Providing data and numbers like you’ve done before might save some people from making their family members sick. The data logger data from a test run will definitely show that air will not conduct enough heat inside of a glass jar during processing in a canner and is, therefore, not safe. Might have been a nice way to drive that video home, but ob la di, ob la da. Trying to teach pH is so hard online. Trying to keep a balance between common language and acid-base theory is tricky for sure, so really nice job on that, Pam. If it helps at all, the pH range is actually between 0 to 14, not 1 to 14. This will give you a range with neutral 7 being in the exact center. To avoid confusion for my learners, I have found it better to avoid use of the phrase “high acid” and instead use “low pH”, especially when the chart is presented top to bottom. Also, strictly speaking, the strength of acids is a different concept than pH, so even I was getting lost in the terminology of “stronger acid” that was being used to explain that one. I enjoyed the class. Nice job, you two.

[@dianbo1472]

Hi - thank you for all of your videos and documents! am a big fan and I trust your advice. Here is my question: if all vegetables from under/on the ground must be peeled before canning, is it safe to use carrot peels, onion peels, unpeeled tomatoes, etc. for making vegetable or meat stocks for canning? Thanks!

[@TigerlilyMal]

Thank you! This video class is very informative. QUESTION - did you stop using the Instant Pot Max due to an issue with the canner? Thanks for all you and Jim do!

[@RoseRedHomestead]

No, I still use it but I don't feature it in our videos any longer because it is no longer manufactured.

[@luhall6092]

I love your videos Pam, and your thorough science explanations. I recently encountered some controversy over using celery in a canning recipe, and after researching the USDA info, I found that it is not a tested ingredient on its own, but it is used in tested recipes. I believe it has something to do with the heat transfer and the density of celery. So, I am questioning using it in my own ‘soup’ recipe. I believe it is safe in some form, but I would be interested to know if you have any guidelines regarding proportions and/or size of celery that is safe to use in soup recipes. Thank you for all of your valuable time and effort in keeping us safe and informed.

[@rbsamar]

❤❤❤❤❤ thk u

[@thegraymarlin]

Hi Pam, would you comment on powdered citric acid with your acid section? Where does that fall? What can that be substituted for? Thank you!

[@beckyshaw1487]

Thank you so much for all you are doing in these classes!! I am learning so much from you. I am curious though.. I understood that the 37th edition of the Ball Blue Book was released in 2020 and therefore inside the ten year timeframe you mentioned in the class. Is this incorrect?

[@nancyfitch9162]

Pam, I wish I could do more than say thank you! I want to hug you for all the things I have learned from your teachings, you are a GREAT teacher. I have 1 question- we use V8 juice in our soups and chili, can I substitute V8 for the tomato and tomato sauce? I know V8 is about the same consistency as sauce. Thank you so much 🤗

[@RoseRedHomestead]

The substitute would have to be the same pH stronger as stated in the video. Jim

[@sacredwondersmaine3310]

Thank you, THANK YOU, oh by the way~ THANK YOU!!!!!!!!~ XO +JMJ+

[@rtshaffer77]

This was a great video. Thank you so much for putting it together. I know she spoke to the different ingredients used for adding acid, but where does commercial citric acid powder stand in the list? There are some recipes that add lemon juice, but that just sounds ghastly. Is citric acid powder an acceptable substitute?

[@kittyrichards9915]

I bought a small Presto stove top canner to feel safe using it on my flat top electric stove. It came with a manual that included basic pressure canning recipes. I consider that safe to follow. Do you agree?

[@crumblesmarmalade1013]

Great video! Tonight was my second time watching. I came back just to confirm what you had said regarding substituting dry seasonings. I belong to a FB group that shares tested recipes. I decided to share my recent batch of canned carrots. I swapped the regular salt in the recipe for a seasoning mix using the same 1/2 tsp per pint. I also used a very light hot syrup instead of plain water. Needless to say, my post was deleted because I didn't use a "tested recipe". I have been searching online but cannot find where it is written about the substitutions of seasonings/sugar etc... I'm looking for something I can copy & paste to share with the group? Appreciate your guidance! Also, I would link your page & this video but it would be deleted as well. Go figure... Thanks for all that you do!!!!

[@unnamed2737]

My IPmax just stopped working after a few uses and when I called customer service I found out they were discontinued. So I only use my Nesco for digital canning now.

[@RoseRedHomestead]

We are sorry about your IPMax problems. Jim

[@unnamed2737]

@@RoseRedHomestead don’t be sorry, the Nesco is so much better. I absolutely love it!

[@joycelindenfelser8167]

Thank you both for another great video. I have a question about the USDA book in mine on page 3-5 under acidification it talks about using bottled lemon juice or citric acid for tomatoes, so they could be used interchangeably, right?

[@RoseRedHomestead]

Yes, they can.

[@DisneyUpBoilerUp]

RoseRed Homestead -- That "Woman with a Gadget" Would it be safe to add a little bit of sugar when pressure canning corn (1/2 tsp. maybe), since the sugar is not being used as a preservative?

[@thepraticalgardener]

Can you help me to understand if ascorbic acid can be used as an acid replacement? Thank you for all your wonderful videos!

[@susanknox3045]

Rose..i have a question ..im sorry if its been covered in another video .. Can botulism be present in canned food that was already cooked.. Example..ive cooked chicken then add it to jars and seal can etc.. does it need to reach a particular temp/ time

[@lindayoung2959]

Hi! Can I substitute bone broth for water? I've learned a lot watching this video and all of your videos. I'm a 75-year-old retired to rural Ky, math professor. I've been canning since I was in my early 20's. I'm running out of jars! Jars here have gone up in price from $12 to$18 /dz !

[@RoseRedHomestead]

Yes you can!

[@user-hr1px5xe9q]

Question: I have started to eat my waterglass eggs. Can you clean/wash waterless eggs and put them in the fridge and eat them like store bought store eggs.

[@richellepeace4457]

I have the nesco, I have only done about four batches I've done there is always at least 1 that does not seal. Last batch I made sure no jars were directly under the pressure valve but that was not a fix. Usual prep protocol, Im just frustrated.

[@ChrisBaker-pg3ty]

Why the pepper volume constant? Is it the vitamin C content? Isnt that an acid? Cool! Great business. Breed low acid fruits and vegetables and create a market for citric acid. Genius!

[@robinmeares8019]

Pam, I wholeheartedly agree with all the comments about your knowledge and completeness in your videos. And I too want to say a big thank you for this video. But here is my concern now and I don't mean to be a downer in all this. I am new to canning (I prefer to say jarring) and I gained my desire to jar from your videos. But here is a question. The All New Ball Book (blue book) has a publication date of 5/31/2016. Is this book no longer reliable (yet I see you use it a lot)? What about The Complete Guide to Pressure Canning (Diane Devereaux, The Canning Diva) has a publication date of July 24, 2018? That only leaves the Ball Complete Book (pub of 5/1/2020). I hope you will respond to this inquiry. thank you

[@patricacompton9603]

Wait a minute......at the bottom of the chicken recipe it says to steam can them at 10 lbs pressure. I thought that the minimum pressure was 15 lbs. or am I wrong? Now I'm confused. By the way I love your lessons, I have learned a great deal from you. Thank you for your teaching.

[@sarahneyhart3751]

It depends on your altitude. Mine is 15 pounds because we are at a higher elevation.

[@Dulcy-Doll2736]

Instant Pot has a new canner to replace the previous model. It's called Instant Pro Plus 6-quart Smart Multi-Cooker. I like the Instant Pot better than the other brands. Pam. can you find out why Instant Pot replaced the canner with a new model?

[@RoseRedHomestead]

We do not know. You could go to the Instant Pot Homepage and find out. Jim

[@Dulcy-Doll2736]

My next question is, why is Pam no longer using it? It works perfectly fine and has the same features as the new model. @@RoseRedHomestead

[@genskitchenmagic2957]

The Pro Plus does not have a dedicated canning program. You can not use it for canning.

[@Dulcy-Doll2736]

It clearly states on its website that it is a canner, and KZbin videos show this function. "10-in-1: Pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker, warmer, canning pot, sous vide, and NutriBoost"@@genskitchenmagic2957

[@KatMa664]

So I looked it up and they have discontinued the max, but they have come out with a new one called the pro plus. Now in the past, they have never discontinued a pot. They always just add another one to their lineup. So I do not know why they would discontinue the max, Kind of strange.

[@RoseRedHomestead]

No idea either, Jim

[@ukhomeEd2020]

Thank you, loved this video! 🚨 Is there a way to alter recipes of high-acid items so we can PC rather than WB? (so we would not have to add acids and keep to the natural acid levels of the produce)

[@RoseRedHomestead]

No. If the recipe says to add acid, please do so, Jim

[@ukhomeEd2020]

@@RoseRedHomestead thank you, I meant tp pressure can that recipe rather than water bath.

[@jenepete2311]

There are some foods that the National Center for Food Preservation only recommends water bath for. Pressure canning those results in a poorer quality product.

[@ukhomeEd2020]

@@jenepete2311 thank you