I read a lot about using only tried and proven recipes when canning but is there a rule of thumb that "if you process for this amount of time no mater what is in the jar it will be safe."?
Let take vegetable juice for example. I want to add the ingredient I want and not follow a recipe. Is there a process time(be it water bath or pressure)that would be acceptable?
Let take vegetable juice for example. I want to add the ingredient I want and not follow a recipe. Is there a process time(be it water bath or pressure)that would be acceptable?
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