Canning clam chowder
Ok, I've got the Ball blue book and have read the thing cover to cover. What I'm wondering is this: can I can just about any recipe for clam chowder as long as it is pressure cooked at a certain pressure for a certain amount of time?
My logic tells me that there must be some baseline pressure/pound combination that kills pretty much all botulism spores in any concoction but I don't necessarily want to use myself and my family as a science experiment.
Bring on the canning knowledge.
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Jimmy Carl Black
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