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1 hrs 20 mins
I have a pressure canner with a weighted gauge and have been having fun using it. I like the idea of preserving my own food. That way I know what is going into it... hopefully less sodium and no corn syrup! I also dream of saving money as well but still need to find a source for cheaper lids. *It is very important to know that if you "tweak" a canning recipe, you are in danger of changing it into an unsafe recipe. If you are not familiar with acidity of foods, don't change this! Also, you MUST use a pressure canner and not a water bath canner. This recipe came from the book Canning and Preserving for Dummies copyright 2009. Time does not include soaking time... start this the day before!
Units: US | Metric
Serving Size: 1 (1933 g)
Servings Per Recipe: 1