Bottling meat

[Slash8]

Originally Posted by BeeGuy

Why would anyone boil for 4hrs when you can pressure can a larger quantity is half the time.

Because not everyone owns a pressure cooker.

[BeeGuy]

Originally Posted by Slash8

Because not everyone owns a pressure cooker.

Anyone that wants to preserve meat that is not pickled needs to have one, otherwise you risk your health and your families.

The last one I picked up was an all American 925 for $70 on kijiji.

[dodgeboy1979]

Originally Posted by BeeGuy

Anyone that wants to preserve meat that is not pickled needs to have one, otherwise you risk your health and your families.

The last one I picked up was an all American 925 for $70 on kijiji.

X2 , even for preserving none pickled sauces etc....you should have one, i seen one at Peavey mart for about $80

[BeeGuy]

Originally Posted by dodgeboy1979

X2 , even for preserving none pickled sauces etc....you should have one, i seen one at Peavey mart for about $80

Any preserves that are not high acid should be pressure canned.

[Redfrog]

Get a pressure canner, not a pressure cooker. Two different tools. Both work well for their designed purpose.

Why wouyld anyone take a chance with their families health to save a few bux by not using a proper canner and proper techniques.