Cold Pack Canning Made Simple

• 1) Fill Jars with whatever you are canning
• 2)Place jars in canner ( I prefer the granite canners that hold 7 or 12 quarts) and fill the canner with water until jars are covered.
• 3)Heat to boiling and then adjust burner to get a gentle rolling boil.
• 4)Boil for appropriate time...

Here is a bunch of things I have canned and the times I used for the cold pack canning method. ( I set my timer when the water reaches a nice rolling boil)

• Applesauce, peaches, pears, apple pie filling, -- 20 minutes.
• Tomato Juice, grape juice -- 20 minutes
• Corn, peas, green beans,pumpkins, potatoes, vegetable soup, -- 3 hours
• All meat needs to be processed for 3 hours.

In fact, you can use all the same recipes for pressure canning and just use the cold packing method to do the actual canning.

Canning Venison Meat   Not rated yet
We have a bunch of venison that needs to be canned this week so here are a few things I plan to do with it. And I only use the cold pack canning method ...