INGREDIENTS

INSTRUCTIONS

When canning in boiling water, more processing time is needed for most
raw-packed foods and for quart jars than is needed for hot-packed
foods and pint jars.  To destroy microorganisms in acid foods processed
in a boiling-water  canner, you must:  Process jars for the correct
number of minutes in boiling water. *  Cool the jars at room
temperature.  The food may spoil if you fail to add process time for
lower  boiling-water temperatures at altitudes above 1,000 feet,
process for  fewer minutes than specified, or cool jars in cold water.
To destroy microorganisms in low-acid foods processed with a pressure
canner, you must:  Process the jars using the correct time and pressure
specified for  your altitude. Allow canner to cool at room temperature
until it is  completely depressurized.  The food may spoil if you fail
to select the proper process times for  specific altitudes, fail to
exhaust canners properly, process at lower  pressure than specified,
process for fewer minutes than specified, or  cool the canner with
water.  ======================================================= === *
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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