Recent content by Rebekkah

Thanks, Blissful! Yeah, I'm pressure canning - chili with meat, I was thinking 90 minutes at 10 PSI (weighted gauge), which seems to be pretty standard for all the recipes I've been looking at. I will check out the university extension recipes. I've been water bath canning for years, and would...

Hi - I'm wondering if I can pretty much can anything (w/no cream or noodles)? For example, I'm making a big pot of my special chili - can I just can it and process according to other chili recipes, or is there a level of acidity or some other variable I need to take into account? I ask...

I'm new today! I'm 43 and I live in London, Ontario, Canada. I like all kitchen projects, especially baking cakes, but mostly my focus right now (seasonal) is CANNING!! I've been WB canning for years - this year I got a pressure canner for Christmas and I just started using it yesterday. I...