I learned how to can last year using the Water Bath technique and my first recipe was Dilly Beans (boy were they good). I even pickled some vegetables and made Sauerkraut but what I really wanted, was to be able to can meat. I needed a Pressure Cooker.
Last week I found a great deal at Kmart. An 8 quart pressure cooker for only $20! I am so excited to learn how to use it. I'll have a cabinet full of homemade spaghetti sauces and chili galore! I will be learning how to butcher chickens soon and I'll be able to can them too!
Pressure canning shouldn't be much harder than the Water Bath technique right? Not that it matters because the old saying is "Practice makes perfect".
Do you can? Have any tips?