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44473Re: [slowcooker] Re: No Fat Low Carb Crockpot Basic Creole Sauce

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  • Richard Lee Holbert
    Feb 28, 2014
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      Here is the answer I got :



      Personally I would pressure can this recipe. I just don't think there's enough acid to water bath can it safely. Here's some links with some average soup times to reassure can:
      USDA canning guide:
      http://extension.usu.edu/utah/htm/fcs/food-preservation-canning/usda_home_canning

      http://nchfp.uga.edu/how/can_04/soups.html


      Good luck!

      Kathy Ward
      Sent from my iPad

      On 2/28/2014 11:34 AM, craicup wrote:
      I would like to can this sauce.
       
      Any tips/advice would be most welcome. With the large tomato content I wonder if Boiling Water Bath would be sufficient or would it be best to pressure can? If PC is advised, for how long?
       
      Thanks
      craicup

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