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If changing the batch size of tomato sauce or what not matters for water baths, why can't you just use a pressure canner so that you can halve recipes?
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# ¿ Sep 18, 2011 22:23 |
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# ¿ Mar 28, 2024 22:58 |
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I have a question about sauerkraut safety for those of you who've tried making it/eating it. I've read in numerous sources that sometimes mold appears and you're just supposed to scoop it off. Some molds produce toxins and other substances that make you sick. How is this safe to eat with mold sporadically growing on top? Is there a way to ensure that mold won't grow? I really want to try making it but the whole mold thing worries me.
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# ¿ Dec 18, 2011 20:56 |