date:Sep 21, 2012
ng to change. This can lead to bacteria remaining in the food. Always follow the recommended recipes and processes along with the recommended temperature, time and pressure.
Each jar lid should be firmly sealed and concave (curved slightly inwards). Nothing should have leaked from the jar, no unnatural odours should be detected, and no liquid should spurt out when the jar is opened.
Label your home-canned food, including the date it was canned. For best quality, use within one year from the d