Content on https:\/\/savorpress.com is general food writing: recipes, technique and product tests. It is not medical, dietetic, food-safety-authority or canning-authority advice, and we are not registered dietitians or food-safety officers.<\/p>\n
Follow tested times, temperatures and weights; use a calibrated thermometer for meat, poultry and fish; cool and refrigerate promptly; and for pressure canning of low-acid foods use only a current, published process for your altitude and jar size, with a canner tested yearly. Allergen statements describe the products we bought; labels change, so check them yourself. If you are pregnant, immunocompromised or feeding infants, take qualified advice about raw, undercooked or unpasteurised foods.<\/p>\n
Stoves, ovens, pans, altitudes, humidity and produce differ, so a result may vary. Times and temperatures are what worked in our kitchen on the day we published, and we note the equipment used.<\/p>\n