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.
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I am guessing you don’t do halal.
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No, it ".40 to the forehead" does have SOMETHING to do with Muslims, inshala
End of conversation
New conversation -
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What liquid do you do with the pulled pork? I smoke shoulder all the time but never thought to pressure can it.
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Any experience with freeze drying?
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