Celery is a low-acid vegetable, best processed in a pressure canner. The canning process begins by cutting celery into uniform ¼ or ½ inch slices to fit in pint or half-pint jars. Blanch for 3...
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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...
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...
When home canning mackerel, remove the scales, head, fins, and tails. Cut the fish into small fillets, and cold pack them into sanitized pint jars. Add 1-2 teaspoons of salt per jar and process in a...
Canning bacon involves laying strips of raw bacon side by side between two sheets of parchment paper. Fold the paper plus bacon slices lengthwise in half, then roll inwards to fit into wide-mouth...
Home-canning pulled pork starts by cooking pork butt or pork shoulder until it reaches 202°F. Shred the pork and mix it with dried seasonings or BBQ sauce. Ladle the pork mixture into hot canning...