Hello,
I am looking to pressure can (in a Presto pressure canner) cassoulet - no meat, essentially cannellini beans cooked in tomato sauce (there is leek and celery in there but not a lot, it is essentially cannellini beans and tomato, very thick). I cannot find any guidance for the time required in the pressure canner. Can anyone provide any advice? Thank you!
I am looking to pressure can (in a Presto pressure canner) cassoulet - no meat, essentially cannellini beans cooked in tomato sauce (there is leek and celery in there but not a lot, it is essentially cannellini beans and tomato, very thick). I cannot find any guidance for the time required in the pressure canner. Can anyone provide any advice? Thank you!