[JRandomFreeper]

I'll pressure can outside, but most of the NM chili are going to be roasted, seasoned, pureed and frozen in small batches that won't go bad like a pint jar would. Just a little dab will do you with those.

I overplant by 100%, so I can take losses. If I don't have losses, I'm ahead, but I rely on the food I grow and forage as a large part of my diet.

/johnny

[greeneyes]

I was thinking about processing outside this summer too. What sort of set up do you have for pressure cooking or water bath canning?