I feel like this place is more my vibe

Curious what the people here think about this post and even comments ive made in the post talking about the adjustments of my recipes to appease these hard asses. Ive canned multiple times without ever following “tested recipes” and was surprised how intense everyone was. No one even answered my original question and just stressed me out about not using a tested recipe which ive done multiple times.

Seems fairly simple to me. Thoroughly pressure cook to heat middle of jar to 240F to sterilize and kill all spores and bacteria. Ive been a mushroom grower for about 6-7 years and one the things ive learned is theres no such thing as “kinda sterile”. Sterile is sterile. If i didnt heat thoroughly enough to kill botulism spores then knowing how common spores and bacteria is, there is most likely more spores in there that’ll show signs of spoilage. The chances of killing every spore besides botulism is insane because well, sterile is sterile.

I didnt see too many post on here about canning soups and chilis so figured id get my own post and discussion on here going. Glad to find this page because a lot of the shit they were spewing just went against everything i had learned about sterilizing with my canner the past few years. I adjusted a lot of my comments cause i could see their hive mind so im glad i found a spot that doesnt have that. Look forward to sharing future cooks with everyone!