Hi... This is my first post.... My name is Sandy, and I am thinking of beginning to can..... I have been doing a lot of research, and watching uTube videos.
I have two questions:
1. I did not realize that canning was recipe specific, until I came to this forum. I have been watching a particular canner on uTube, whi has been canning for a while, and has done some instructional videos. She cans her "own" spehgeti and chili, as well as other things. She times her processing by doing the time needed for the food that takes the longest. For instance, if there are veggies and beef, she uses the time needed for the beef. She has never mentioned needing to use a specific chili or spegheti sauce recipe . Is this OK.
2. I want to buy a 16 quart Presto canner. but cannot decide whether to buy the one with a jiggler only, and the one with a gauge and weight. Which is the best for a beginner. I understand that the guage can be inaccurate, and that many people who have the guage, actually convert it into a jiggler canner, by buying a three piece jiggler. I have no idea which one is the safer....in terms of keepin the food safe....for a total newbie.
HELP!!! I'm totally confused...