Okay, you canners...fess up
I spent what seemed like all day canning yesterday because it takes SOOO long to heat up the water in the canner, bring it back to a boil, etc. I can totally by the book because I am afraid not to, but my MIL and mom can some things without the canner (jellies, tomatoes) - they just pour them hot into the jars and let the jars seal themselves.
Safe? Safe only for certain things? Not safe? Do you do it anyway?
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