No that is about it. I didn't really show it, some would strongly disagree, but I can be pretty rough on lid and "try" to pop it off. I don't use full strength or anything ... but still.
I know that I will always season my meats with a little salt, pepper, garlic and onion. Always. So I do the same when I can it. It takes less because the flavors seem to enhance with pressure canning. It comes out great every time.
I had some venison in the freezer so I'm going to can some up today also, thanks for the idea. I don't have any ground meat canned.
Awesome!! I hope it went good!!
Thank you for a great video! 😊
Thank you!!
Awesome video thanks for sharing ❤
Thank you!!
Loving me some Pratts. Guess I'm going to have to find my way North for a vacation.
LOL thanks Tim!
Love venison..
Yes!
Well done. Never having canned anything myself, is there some sort of check you do to make sure the lid is sealed besides the lid indenting a bit ?
No that is about it. I didn't really show it, some would strongly disagree, but I can be pretty rough on lid and "try" to pop it off. I don't use full strength or anything ... but still.
I know that I will always season my meats with a little salt, pepper, garlic and onion. Always. So I do the same when I can it. It takes less because the flavors seem to enhance with pressure canning. It comes out great every time.
Yes I would agree!!!