I posted a canned pork recipe a few pages back. We’re going to try that one. After we can some broth. That way if we manage to break a bunch of jars we haven’t wasted any real food.
If the canned pork works out, we’ll can some venison and chicken next.
I’m a pressure canner fraidy cat though.
I’m a pressure canner fraidy cat though.
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I was too. Took me 2 years before I worked up to doing it. Now it’s no big deal. It’s all in what you get used to.
Always check the vent hole in the lid before sealing it down. Don't ever filled over 3/4ths up, and don't EVER put your face in way of the rubber safety plug. We had one blow off once, and it dented the aluminum grease trap in the exhaust vent over the stove. Plus a large amount of steam and hot water was vented. That's the only issue we've ever had after years of using pressure pots - we use them for cooking meals as well as for canning.