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WirelessGigabit

For example?

Are they canning raw products?

My parents can (well, they use weck jars) a lot of spaghetti sauce.

* Cook ground beef/pork.

* Add tomatoes.

* Simmer until desired consistency.

* Put in jars.

* Seal.

* Boil the hell out of it

Is this a risk?

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I see people saying to can low-acid foods in water bath canners for a really long time. There's no amount of time at 100C that kills botulism in low-acid foods.

Tomatoes are high acid. It's things like carrots or green beans and such that hard require a pressure canner.

Also you should answer this question by consulting a canning guide and not by asking a forum for technology & entrepreneurship.

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