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I love it because it makes processing leftovers guilt-free and easy.

or poor exterior cleanliness or storage.

I agree. But it would have been nice if the article would have said what his error was. Usually it's doing it the way grandma did, which now would be considered Russian roulette, or doing it completely wrong, like steam canning meat, or water canning beans or potatoes.

Now that said, you can firm it up a tad by draining it and frying it up a tad to drive out the moisture...oh and burritos/enchiladas and mac and cheese, shepherd's pie, pot pie lol

i make fiesta soup with chicken, YUM!!!! I stumbled upon this site January of 2020, and LOADED up my freezer, just because it sounded like a great thing. Little did I know how handy it would become! But here is the soup reicpe. You can also just toss the ingredients into the crockpot fresh or...

Ground beef is softer, not mush, not paste, but soft after pressure canning, just like after pressure cooking. Just FYI. Makes fantastic sloppy joes, taco meat, chili/spaghetti/soups add in

Managed 7 pints of ground beef this week and 7 pints of chicken breast last week. Tomorrow I'll so 7 pints of sweet potato. Those are really great to grab for a side dish or for fritters/hash browns when the mood strikes.(I can in water, not syrup.)

I'm so proud of you! :::squee:: :celebrate

weird. The ONLY thing we've had a shortage/absence of since March of 2020 is, oddly enough, Chinese Chow Noodles. No idea why or where they were from June 2021- March 2022, but they're back now. (Oh and canning lids)

Also watch the ACV. Heinz in the SMALL glass bottle is filtered ACV. The LARGE bottle, usually plastic, is flavored colored REGULAR white vinegar.

The reason they call it canning vinegar is A it's in a giant bottle at 5% same as small kitchen bottles B there is also a cleaning vinegar in a large bottle at 15% vinegar.

You can store them in a standard cooler, cracked open with newspaper, in a garage that dips to freezing every once in a while.

@BReeder! how's kiddo?

I take my apples down to leathery, rather than chewy. Apricots are juicy in comparision. I use my apples for schnitz pies.

Been picking them up at Menards as I find them. Whole case of regular flat lids (which are what fit on my 100 year old jars, 3.29 each. I didn't get them all though. LOL.

They actually aren't that expensive. You can't/shouldn't use pressure canners on glass tops as they are crazy heavy loaded and can shatter the top. and electric stovetops aren't really ON all the time, they cycle the coil and this up and down of temperature and mess with the pressure and your...

I do have and use a presto electric pressure canner. Love it as well as my range top AllAmerican.

No, You cannot use a regular instant pot to pressure can. It does not hold the correct pressure or temperature for the period needed to safely can foods that require pressure canning. There are stand alone burners that run on either gas or electric you can use under a regular pressure canner...

Yup it is. You want to remove as much fat as humanly possible when you can. #1 it reduces the shelf life down to 6-9 months. #2 fat can drastically reduce the success rate of you seals You can skim your fat off or use a fat separator, but I usually just chill the finished stock and lift off...

We'll convert you yet!