- Apr 12, 2011
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I have a canning question! I basically taught myself how to can making jam for the first time last summer, so I am very new to this... I know that acid content in the recipe of what you're canning is an issue and I'm not sure why, but I want to can some homemade BBQ sauce and Spaghetti sauce with meat and I'm not sure if it will work. What can you tell me about canning these kinds of things?
I must admit I'm always jealous of the southerners who have local produce to can in the winter. I've been itching to can something for the past couple weeks but our garden won't come on for several more months.