“But isn’t it rewarding to see all that freshly canned meat lined up in your pantry?”
Yes, it certainly is! I was running low on canned meat so now was a good time. Still have plenty of veggies. It’s just my security spot, to know if I have canned stuff in case the price skyrockets or I’m too lazy to cook. It’s hard to just whip up some shredded pork in a small amount for a meal for two quickly. Without the cannon I mean.
I have 14 beautiful jars cooling slowly under towels. Figured I’d give them 12 hours so that’ll be about 2 for the last batch. Then I’ll carefully check each one and hope I have seals. I use the Tattler Lids so that’s always a question with those. Lately I’ve been having some luck with them so maybe I have figured out the right technique. If I end up with 12 jars of opened shredded pork, I’ll probably scream.
Canon - canned one? I don’t remember any more...