As a fellow instant pot canner: I always add acid to my low acid foods when using it. I’m using the max which seems to have more facility for holding temp.
Just for safety, I’d add sugar and vinegar to my beans if I were canning them in the ipm.
Lil brown sugar and acv and you’re almost canning baked beans!
Gotta get that remote thermometer so I can start recording recipes with some surety.
As a fellow instant pot canner: I always add acid to my low acid foods when using it. I’m using the max which seems to have more facility for holding temp.
Just for safety, I’d add sugar and vinegar to my beans if I were canning them in the ipm.
Lil brown sugar and acv and you’re almost canning baked beans!
Gotta get that remote thermometer so I can start recording recipes with some surety.
Oh you know it! I was gonna make refritos with a lot of hot sauce and garlic. Luv beans. Luv Acid. Luv sugar. Ate botulism. Simple as.
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And salt. Salt is the most important thing.
https://en.m.wikipedia.org/wiki/Water_activity