Dude!! Not hating, just saying...... ALL!! MEAT COOKED AT 10 LBS OF PRESSURE...... 90 minutes for quarts, 75 minutes for pints..... NOT!! 60 minutes.... your going to kill someone with this false information.... please take this video down and please do some more research so you don't harm yourself or your family 🙌.. and yes, that is a lovely canner
I've seen differences in times and pressures. Common timeframes for small animals like chicken or rabbit (with the bones) is 60 or 65 minutes at 10 pounds for pints. Bone-in meat takes the heat faster. Personally, I still water bath can meats and just reheat to a boil before eating.
Most people are surprised when I tell them that I can meat. And even more surprised when I tell them about bone broth. Thanks for the video.
Dude!! Not hating, just saying...... ALL!! MEAT COOKED AT 10 LBS OF PRESSURE...... 90 minutes for quarts, 75 minutes for pints..... NOT!! 60 minutes.... your going to kill someone with this false information.... please take this video down and please do some more research so you don't harm yourself or your family 🙌.. and yes, that is a lovely canner
I've seen differences in times and pressures. Common timeframes for small animals like chicken or rabbit (with the bones) is 60 or 65 minutes at 10 pounds for pints. Bone-in meat takes the heat faster. Personally, I still water bath can meats and just reheat to a boil before eating.