bowhunter747

i was just saying that is how i myself have always done it and i am sure there is still alot of people still using this process. i remember when canning season came around we canned using an open fire and a 55 gallon drum cut in two pcs. we lined it with blue jeans and had built a spacer for the bottom of the drum out of wood(so the jars didnt sit on the metal). we canned 2 dozen jars at a time for days. i havent canned massively like that in years, but it has been been fresh on my mind for next year if the economy stays in the shape it is in. i am not arguring your point about botulism spores. i was just adding to this thread that i have used "water bath" canning for gardening and deer meat. i guess i am a "hick" and just have stuck with the methods in which i was showed and know.