Anyone have one laying around that they would like to turn into cigars?

andytv at masonsonline dot net

Julian

http://www.amazon.com/All-American-25-Quart-Pressure-Cooker-Canner/dp/B0002808YS/ref=sr_1_7?ie=UTF8&s=home-garden&qid=1252700781&sr=8-7 

If you want rid of it, email me.........I have a few boxes of Habanos you might like.

Not being prone to waste, I blanched them, chopped them up, and canned them. Also made some green pepper pickles.

Anyway......I always have my Fall hot sauce project and I really like the idea of canning foods as opposed to freezing.......so I need a pressure canner because water bath canning takes too long and is not as safe.

also.....canning several dozen pints of chili, pasta sauce, etc appeals to me.

15 Quart. Shoot me your snailer and I'll put it in the mail. I haven't used it in years so you will be putting it to better use than I am. Later

cooked or raw?

wonder if bbq can be canned or if it would get gross

#15 - Be careful...

1) Trim meat and cut into smaller chunks (1" cubes).

2) Pack the chunks into sterile jars.

3) Add a little salt and a little fat (some bacon, salt pork, tallow, etc).

4) Fill jars with water and seal.

5) Boil the jars for a few hours.

Of course, the USDA recommends pressure canning (since a higher temp can be obtained......high enough to rupture bacterial spores. This is part of the reason for me wanting pressure.

The result is a very tender flaky "pot roast-like" meat that is ideal for tossing into a stew, some sauce, on noodles, etc.