Boiling everything you canned before you eat it, makes everything safe from botulism. I just like a little extra when doing stuff like potato's meat or fish. 250 degrees is supposed to kill the spores. Every year people die of botulism eating home canned foods. Usually its one of those three.

Do you know of anyone personally that died from home canning?
Why do you think home canning supplies have gone up in price over 200% in the last 15 years?
They want you dependent on the government.
You do what you want, I just don't trust they governments system any more.

Pressure canning @ 10 pounds at sea level is 254 degrees , that's the standard temperature at all elevations per amount of pressure.
Again, I'm still trying to understand your reasoning.
Nothing so far makes much sense.
I can at 11-13 pounds of pressure, for the time needed, I'm not perfect, but so far I and friends and family are still living from my canning.
Many have passed , but they didn't eat my canning within weeks of their death.
A liberal sheep would twist it into it took weeks for home canning to cause a death though.
Sorry just can't help but to argue about something that's been done for hundreds of years , and now it's not safe?
Our republic worked just fine during the worst war in history, and now it's not a good system?
Trust the people who lived it, not those that pretended that they did.

Over 75 jars reloaded with the presto.
I need a batch of apples or corn or fish
or something to fill the rest.

All the canners I have came with very complete manuals that show the time and pressure for each product and jar size that I use. If you don't have a manual I am sure a few searches on the web will get you the info you need.

Bryce

You ever wonder why its safe to eat dinty more beef stew straight from the can but not your home canned beaver stew without boiling it first? When people die from commercially canned botulism its usually mushrooms.

The Ball Blue Book is the go to source for canning info. And there's plenty of other sources as well.

I use a presto canner, only pressure can tuna, 140 min at 10 pounds. Never have had a seal go bad, loose the weight on a regular basis buy a new one and find the pile of old ones. Home canned albacore tuna changes the way you think about canned tuna.

wws

WOW
Boiling does NOT kill botulism. Boiling only gets to 212 degrees. You need to get to 250 degrees to kill botulism spores.That is why you have to pressure can to get the temperature up.

Boiling canned food does not kill botulism. This advice is bad and dangerous.

I wish I had bought my AA930 sooner.

Yeah, I think 240 is minimum temp recommended to kill botulism. Can’t get there without pressure canner to super heat the steam. Not sure why they recommend boiling canned food after you open it. Has never made sense to me.

That is awesome! I have canner envy!

Glad I bought my AA930 many years ago. I think mine was about $285 when I got it. Now they are around $500.

i give up you win. eat whatever you want after canning raw from the jar.

Always do……