Friday, April 21, 2017

Canning Raw Meat with a Pressure Cooker

We canned 10 pint jars of raw ground beef. It took 11 minutes to steam, 8 minutes to jiggle, then the standard 75 minutes. 40 minutes to cool down.

We had test-canned two jars the previous month. We opened one a couple of days and it tasted great! Very moist and tasty; way better than fresh meat fried on the stove!

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