tag:blogger.com,1999:blog-4254441750897952230.post3582449256454641250..comments2024-02-12T04:24:24.102-06:00Comments on natalie creates: natalie creates shop is now open!Natalie Freemanhttp://www.blogger.com/profile/02163145877344840630noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4254441750897952230.post-63180411073228764572014-08-26T12:57:01.702-05:002014-08-26T12:57:01.702-05:00I have a couple canning questions for you. I cann...I have a couple canning questions for you. I canned pears for the first time by myself last week. The jars all sealed but the fruit at the top has oxidized in a couple of the jars. I think I put in too much fruit and not enough of the liquid (I did half lemon water, half light syrup). Is it still safe to store or should I try and eat them as soon as possible?<br /><br />Also, pressure canners. I just ordered one and wanted to can some soups. One of them is one that I make with pureed spaghetti squash, onions, garlic, cumin, and black beans. How long would I process that in the pressure canner, and what amount of pressure? I keep finding chats that will say for one vegetable, use this amount of time, and for another, use a different amount of time. How do I figure out how long to process it when there's a combination of vegetables?Jessica Khttps://www.blogger.com/profile/02282630714174591549noreply@blogger.com