I am cooking up a storm for Thanksgiving. Requires freezer space I don’t have. Thinking of setting up my pressure canner outside and canning up as much as possible to make room. Have all the right stuff and most of the know how. Just never had to think about cooling temps for the canned jars before now. I’d like to set up the cooling table outside, but am afraid these chilly days might not be safe making the jars cool too quickly. I can’t find an answer in any of my books or by searching here.
Any canning experts here know the answer? I’m okay with rebel canners too. Just that it’s been tried, and no one died, lol.
Any canning experts here know the answer? I’m okay with rebel canners too. Just that it’s been tried, and no one died, lol.