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

A Message from our Provider:

“Just when you thought it was safe to ignore God . . .”