Alaska Prepper patreon

IF YOU ARE AFRAID OF PRESSURE CANNING - YOU WON'T BE AFRAID AFTER WATCHING THIS VIDEO

🕑 Added 2019-10-29 11:24:40 +0000 UTC

Comments

Alaska Prepper

This canner takes a minimum of 3/4 gal of water but I use 1 full gallon and it works well. I place about two oz of vinegar inside the canner along with the water and I use vinegar to clean the rim of the jars prior to placing the lid on them.

Mike Goodman

Maybe I'm missing 2 things: * How much water at the bottom? * Where do you use vinegar in/on the jar so there's no cloudiness?

Thanks for the heads up! I too have found that combinations don't always turn out as planned when I can, although I did make a meat marinara sauce that turned out really good, just making the basics is much easier and the results are consistent.

Folks be warned: I canned a lot of pork loin roast using fresh garlic. It to changed the garlic flavor to a slightly rancid garlic flavor. I did not like how it seasoned the pork, In fact when using these jars, I use it as a pulled pork with BBQ sauce. Meat is still good but season it before you use it.

Oh Boy do I ever shop at the wrong store lol. Outstanding price for that beef AP way to go. I have been doing a lot of meat canning lately too. My favorite is chuck roast.