Do you like canning too?

@NativePortlander1970 some people think that they can hot water bath low acid foods but it is not safe. Also there are some varieties of red tomatoes that need to be pressure canned because only high acid foods can be safely hot water bathed. Can get botulism if it’s not done correctly

@cherokeepatti According to the investigation report, her dial thermometer was not calibrated correctly so that her stuff didn't get hot enough, for long enough, to kill the pathogens before putting in the jars. My grandmother did her own canning for herself, so she wasn't given any from her neighbor lady.

@NativePortlander1970 I always used a pressure weight when canning that I could tell when the pressure was up high enough.

@cherokeepatti With her it had nothing to do with pressure or hot enough water to boiling, she didn't cook the stuff hot enough for long enough, her temp was too low.

@NativePortlander1970 the pressure doesn’t come up to the right amount of pounds unless the temperature is high enough. The pressure gauge is a safety feature for that.