Canning trout begins by cleaning and cutting the fish into 1-inch cubes. Raw-pack the fish into sterilized pint or half-pint jars with 1-inch headspace. Process the jars in a pressure canner for 1...

Sausages are best processed in a pressure canner using the hot pack method. Prepare the sausage by shaping ground pork into small patties or cutting fresh sausage into 3-4 inch links. Brown in a...

Pressure canning garlic begins by peeling fresh cloves of garlic and rinsing them before packing them into pint jars, leaving 1-inch headspace. Fill sterilized canning jars with boiling water and...

Green tomatoes can be preserved either through pickling or canning. Pickling involves brining the tomatoes with herbs and spices and processing them in a water bath canner. Canning uses the raw pack...

The process of canning deer meat begins by cutting the raw meat into 1-inch cubes. Venison may be cold packed into canning jars, or browned and placed into hot jars with canning liquid. Process pints...

Canning dry beans is done by sorting, soaking, and cooking the beans. The cooked beans are then packed into sterilized canning jars before processing in a pressure canner. Pints have a processing...