Recent content by Bernase2012

The meat was not burnt prior to canning. We ate it that nite for dinner. Water was still at/near the line. Maybe it's the ingredients. 8 cans of puree, 3lbs of cooked hamburger, onions, green pepper, table salt, spices, white sugar.

I'm new to canning. This recipe has been canned for as long as I can remember. Stored for years. I pressure canned the sauce at 10lb for 70 minutes as instructed in the owners manual. It burnt the meat. I have no contact with my family so I can't ask them their technique. How do I safely...