I live in Texas, USA and I am trying to find out what the cooking times are for Weck Jars for Pressure canning Carrots and cut up sweet potatoes in syrup. When I tried to use the times recommended here in the USA they cooked so long "50 minutes to one hour" that the water cooked out of the Weck jars and the food was mush. when I try to find out what the Weck Jar recommended cooking times are I just get road blocks. I saw your post and thought that maybe you could help me?
