Search results

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
See posts with no answers
  1. B

    Pasta sauce

    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...
Back
Top Bottom