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Canning Low-Acid Gourmet Foods??


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Canning Low-Acid Gourmet Foods??

clittle | Mar 15, 2009 07:41 PM

Hi everyone, after a few years of successful high acid canning I have made the investment in a pressure cooker and want to get into canning some of my favorite time-intensive low acid recipes (mole, curry pastes, etc.). Problem is, every thing I've read said you should only use tested, published recipes or risk contamination/bacteria. Does anyone know of a good way to either measure the ph level of the food to be canned and a reference chart for pressure/time based on that ph level, or an alternative so that I am not limited to only the recipes Ball and others have published.
Many thanks!

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