The choice of preservation method (water bath or pressure) is also influenced by the acidity and sugar content of the marinade. With a marinade with a higher acidity or sugar content, many vegetables (which have low sugar and low acidity) can be canned in a water bath. Therefore, finding a good recipe is key. Am I thinking right?
The choice of preservation method (water bath or pressure) is also influenced by the acidity and sugar content of the marinade. With a marinade with a higher acidity or sugar content, many vegetables (which have low sugar and low acidity) can be canned in a water bath. Therefore, finding a good recipe is key. Am I thinking right?