A couple questions for you canning guys.
1) After the 90 minutes, do you follow the directions and let the pressure reduce naturally, or do you remove the weight and release it immediately?
2) All canning instructions say to never add starches like Rice or Noodles, or even flour as a thickener. Why. all the instruction say is "don't, it will not hold up", whatever that means.
I have always let the pressure reduce naturally and not remove the weight. Wanting to be sure my meat is safe to eat, I followed instructions. Cutting corners is not worth getting sick over.
I have read that too about starches. I have never experiment to see why. If they say it does not hold up I follow their advise.
