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Found 2 results

  1. Serious question. Why do we have to add lemon juice etc. when pressure canning tomatoes? I understand if you water bath can them. But why do we add more acid if we are pressure canning them? And quite a lot too. Plus it has to be bottled and not from fresh lemons. We don't add acid to any other food we pressure can including meats and veggies and they are lower in acids than tomatoes. OR, have I been misinformed all of these years and I'm the only one still using lemon juice in my pressure canned tomatoes?
  2. Hi Violet, I opened up my canner this afternoon and discovered there was less than an inch of water left in the bottom of the canner. I'm guessing I lost track of time and let it vent too long before putting on the weighted gauge or maybe had the heat up too high? In any event, are my 4 pints of seasoned ground turkey still safe to store in the pantry or should I freeze them? I've never experienced this before and am not quite sure what to think. Thank you so much. I don't know what we'd do without you!
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