Would it be safe to make meat sauces or meat based soups and water bath can them and immediately store them in the refrigerator? Would they stay safe for a month or two?
I am aware that WBC will not make low ph meals shelf stable but I still want to take advantage of the benefits of vacuum sealed jars. I am not a fan of freezing food in bags. I dont have the space.
Thoughts?
Submitted September 08, 2017 at 01:00AM by presology http://ift.tt/2xehoKx Canning
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