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Old 03-05-2015, 01:12 AM   #11
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Thanks again for all the replies. I have one of the Ball preserving book that I use as a guideline. My husband and I just made a Jardiniere and we used Kosher salt. How long should we let the Jardiniere set for the best flavor?
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Old 03-05-2015, 10:48 AM   #12
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Four to six weeks is best. At least a couple of weeks if you can't wait to try them!
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Old 03-06-2015, 01:16 AM   #13
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Thank you.
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Old 03-06-2015, 02:00 AM   #14
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Welcome, Team Jay and Samantha.

I don't know anything about canning, but just want to welcome you to DC.
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Old 03-07-2015, 12:22 PM   #15
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I started canning a few years ago. I wish i had started sooner. I can a lot of meat. Beef and pork. It is super easy and so delicious. Invest in a good pressure canner. I do not use the one with the gauge. Make sure you get a pressure CANNER and not a cooker. They are different. You can use a canner for a cooker not the other way way around.

Mirro 22-Quart Aluminum Pressure Cooker/Canner - Walmart.com
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