>>1329170I guess my northern brother is more hardy when it comes to those things. I'm from Austria, actually. It's just that I've never done this before, this is the first time I have a big enough surplus of fruit.
Botulism surely isn't the only thing to consider, is it?
>>1329172Will there be a difference in taste/consistency when freezing? I haven't even considered that option. I have a pretty big freezer available. I'm going to look this up as well.
>>1329182>ingredientsI'll be using just basics, like oil, onions, tomatoes, garlic, salt, pepper, and some freshly picked herbs.
>cooker/cannerI'm from Europe. I haven't seen a distinction like that anywhere here, and this kind of pot sold here is usually pretty small. As long as the pressure is the same, there shouldn't be any difference in the process, right? I might have to do a few more runs with fewer jars in my 10 liter pot though.
Anyway, thank you for the links and all the info, you're making my head spin. I thought that putting my tasty sauce in some neat glass jars with sealing lids and exposing them to a sufficient temperature for a certain time will be all I need to do. Maybe I'll just freeze it, like the other anon suggested.
>>1329185Yep with each new post my motivation drops even closer to zero. God praise freezers!
