Same!

Soup canning has different time in my ball book 60 mins pints and 75 quarts

@@1870s I did read that, if half full of solids, half liquids. I learn something every day. Thanks

Love you name, FYI. Where'd you get the stuffed cabbage recipe?

I am making this now and smells amazing ! I had canned northern beans , Italian sausage and celery , added some dried zucchini and spices , chicken broth ,a great dinner .

Have a great one!

I added in the cost for the store bought smacked sausage so a big t more for me but still a great deal

I would like to eat that soup with onion salad and corn bread muffins. Yum.

I'm on the hunt for a recipe, no luck so far

@@1870s Thank you. So far I haven't found one either. 🙂

The basic principles are the same for pressure canning meats and vegetables. As a general rule, each vegetable type will have some specific preparation guidelines. It's the same with meats types. With all of these, the variable is altitude and processing times. Once the food is prepped & jars are filled, processing sequence is the same. If you can process plain water, using chicken broth instructions, you can also can meat! For anything you can, fruits, vegetables, meats, combinations of same, just follow the prep guidelines, general processing guidelines, and the specific pressure and time for your altitude, you will be fine. Once the canner is loaded there's no difference between processing beans and venison burgers. They require the same processing steps, pressure and times, based on your altitude. In fact.... In my pressure canner I can process a canner load of 9 pints of pinto beans and 9 pints of stew meat at the same time. The only material difference is the prep work for each before I load the canner. Hope these words will give you encouragement to put protein and meat stocks on your pantry shelf. You'll smile when you see those jars filled with "heat & eat".

We've done a few ferments but honestly it's not my preferred means of preservation. I don't enjoy the taste myself of most fermented food

www.ebay.com/i/223945835277?chn=ps&norover=1&mkevt=1&mkrid=711-117182-37290-0&mkcid=2&itemid=223945835277&targetid=1068323853110&device=m&mktype=pla&googleloc=9016890&poi=&campaignid=10460107086&mkgroupid=106723177187&rlsatarget=pla-1068323853110&abcId=2146001&merchantid=115047670&gclid=CjwKCAiAi_D_BRApEiwASslbJ_fKKBHygBrkAP6LLlMyoKhTpLPBYzINk-sEXnwPf_yoN8yePDpt_hoCwnEQAvD_BwE

I got mine at a thrift store... For 50¢..…😬

350F processing time should have been an hour & 20 mins

I think they mellow just a bit

@@1870s cool! Good to know!

you're supposed to use new every time and you should. unless SHTF then do what you need to do.

It's just a shopping bag

I think she once said she used tattler lids which are reusable.

The metal ones, we toss them into a drawer and keep them. We use them for storing dry-goods.

Eileen, I save our undamaged used lids to vacuum seal jars of dried foods, using the FoodSaver Jar accessory. No need to buy new lids for that. If one used lid doesn't work, toss it and grab another one. These can also go into the white plastic one piece lids for mason jars. (I use the ones from Walmart.) They don't have a sealing gasket inside. By inserting a canning jar lid, then screwing down the plastic lid, the canning lid becomes a "gasket". This is good for temporary storage of dry foods that you don't want to vacuum seal for some reason. Hope this helps. SAVE those used lids!! :-)