Mike, i have the 23 qt presto cooker/canner. I follow the directions inside the instuction manual. I did pints this weekend. I just packed the chunks just past the curve, added a bullion cube and a squiirt of water. Place lids on. Put jars in canner, filled water to the curve in the jars, pit lid on canner. Turn on heat, once it hit 11lbs, i lowered heat to keep it there and set timer for 75 minutes.
Time for canning.
- Thread starter Jackalope
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it's really important to follow the instructions for your canner for safety's sake.
for venison (and squirrel) I pack the jars and add enough water to eliminate all of the air pockets, using a small spatula or butter knife or something to work out all the trapped air. less air means less chance for jars to explode, plus the added bonus of a little extry broth to work with later. I do not bother to sterilize jars for pressure canning, but do make sure they are properly cleaned. I hand was all of the seals, make sure to wipe the rim of the jar clean immediately prior to putting on seals and lids. never store jars with the lids still on them. as soon as jars are cooled and have pulled a good seal, I remove lids, wash them and the greasy film off the outside of jars. if anybody didn't seal correctly, I want to know sooner rather than later.
for venison (and squirrel) I pack the jars and add enough water to eliminate all of the air pockets, using a small spatula or butter knife or something to work out all the trapped air. less air means less chance for jars to explode, plus the added bonus of a little extry broth to work with later. I do not bother to sterilize jars for pressure canning, but do make sure they are properly cleaned. I hand was all of the seals, make sure to wipe the rim of the jar clean immediately prior to putting on seals and lids. never store jars with the lids still on them. as soon as jars are cooled and have pulled a good seal, I remove lids, wash them and the greasy film off the outside of jars. if anybody didn't seal correctly, I want to know sooner rather than later.
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Put up 12 quarts of greenbeans tonight and have another 10 snapped and ready to can tomorrow.
Buckmaster
Senior Member
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89 cents a pound at Meijer. Bought about 20 lbs and got the guy at the counter to give me a 10% discount.
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Likely somewhere in South America. Either way they are way better than cans of Del Monte.
true dat.
we're still eating beans from last summer. I've still got 20 quarts to eat from last years proceeds.
here is something new. Nancy growing bean sprouts on the kitchen counter. "bean sprouts" is a catch-all for sprouts like this. some are beans, but there is alfalfa sprouts, red winter wheat, kale, radish, mustard, and I don't know how many more. pretty tasty on sandwiches, salads, tacos, etc. real super food, too.
from left to right, Mung bean sprouts(these are the kind they serve you sautéed at a Japanese Steak house), kale, red winter wheat. I don't know what the full jar of finished sprouts is, but I'm eating them on my sandwich here in a minute.
we're still eating beans from last summer. I've still got 20 quarts to eat from last years proceeds.
here is something new. Nancy growing bean sprouts on the kitchen counter. "bean sprouts" is a catch-all for sprouts like this. some are beans, but there is alfalfa sprouts, red winter wheat, kale, radish, mustard, and I don't know how many more. pretty tasty on sandwiches, salads, tacos, etc. real super food, too.
from left to right, Mung bean sprouts(these are the kind they serve you sautéed at a Japanese Steak house), kale, red winter wheat. I don't know what the full jar of finished sprouts is, but I'm eating them on my sandwich here in a minute.
Buckmaster
Senior Member
Ah, I remember when my mother grew spouts under the kitchen sink back in the early 80's.
Bringing back some memories. They were good. Whenever I'm at buffet style salad bars I always try to top off my salad with them.
Bringing back some memories. They were good. Whenever I'm at buffet style salad bars I always try to top off my salad with them.