INGREDIENTS

INSTRUCTIONS

Pressure canning is the only recommended method for canning meat,
poultry, seafood, and vegetables.  The bacterium 'Clostridium
botulinum' is destroyed in low-acid foods when they are processed at
the correct time and pressure in pressure canners.  Using boiling
water canners for these foods poses a real risk of botulism poisoning.
If Clostridium botulinum bacteria survive and grow inside a sealed  jar
of food, they can produce a poisonous toxin. Even a taste of food
containing this toxin can be fatal. Boiling food 10 minutes at
altitudes below 1,000 feet destroys this poison when it is present.
For altitudes at and above 1,000 feet, add 1 minute per 1,000 ft.
additional elevation. Caution: To prevent the risk of botulism,
low-acid and tomato foods not canned according to the recommendations
in this publication or according to other USDA-endorsed
recommendations should be boiled as above, even if you detect no  signs
of spoilage. All low-acid foods canned according to the  approved
recommendations may be eaten without boiling them when you  are sure of
all the following:  Food was processed in a pressure canner. Gauge of
the pressure canner  was accurate. Up-to-date researched process times
and pressures were  used for the size of jar, style of pack, and kind
of food being  processed. The process time and pressure recommended for
sterilizing  the food at your altitude was followed. Jar lid is firmly
sealed and  concave. Nothing has leaked out when jar is opened. No
liquid spurts  out when jar is opened. No unnatural or "off" odors can
be detected.  =======================================================
=== * USDA  Agriculture Information Bulletin No. 539 (rev. 1994) *
Meal-Master  format courtesy of Karen Mintzias  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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