Pressure canning 14 quarts of meat sauce. 90 minutes at +10 PSI. WHEW. Just want to go to bed...but can't till the job is done.
-
-
3/ After pig slaughter I'm thinking of making a monster pot of pulled pork (10 gallons? More?) and pressure canning it. (a) would help conserve limited space in the basement freezers (b) would be nice to have "fast food" on hand.
Show this threadThanks. Twitter will use this to make your timeline better. UndoUndo
-
-
-
Clean your camera lens, man.
-
It's not dirty. It'sthe built in plastic POS lens on my tablet and it's scratched
End of conversation
New conversation -
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.