Hi
I posted in my first post yesterday and it was about bottling.
I am just about to go down to the pick up point to collect my 10 litre pressure cooker.
Living in France I have always been in awe that the French use bonfires to process everything. I'm not that confident as I would probably BBQ them rather than preserve them! But I want to reduce my reliance on freezers as I end up with 10 year old food languishing at the bottom!
I'm absolutely fine processing fruit and tomatoes using a water bath or oven bath, and decided to expand into veg this year. I have read the advice on the site which says a pressure cooker should be fine, but the American sites say NO NO NO!
I can't afford an american style canner nor are they available here. So I opted for the biggest pressure cooker I could find. Am I going to poison everyone or is this American sites being risk averse? (Sorry to US people if I offend)
Cheers in advance