Anyone else can veggies or meat here? I haven't canned meat in quite a while, screwing around with a pressure canner isn't my idea of fun times, especially when you're dealing with steam pressure, and a "maybe" calibrated pressure gauge. I'm up late tonight finishing a batch we kind of were putting off today.

This year, we did about a dozen quarts of apple slices/pie filling, and a couple dozen pints of apple butter. I canned a whole bunch of jalepenos, though I tossed in a little twist from the recipe given by someone else, I decided to toss in a bit of white onion slivers.

I know there is at least one other here that cans stuff, let's hear what you preserve!

I'm having a hard time getting motivated to do any canning this year. I only do pickled peppers and tomatoes. Neither require pressure cooking.

I did do a few pints of really hot sauce yesterday. Peppers, onions, garlic, lemon juice, tomatoes, cumin, black pepper, vinegar. Cooked it all, pureed the mixture in a blender, then put it in jars and did a water bath (close up the jars and set the jars in a pot of water covering the jars and simmer for 30 to 35 minutes). The high acid content of the mixture makes pressure cooking unnecessary.

I was hoping you'd chime in. I prefer to do water bath canning, somehow trusting a pressure vessel on my stovetop worries me a bit. Our local extension office will test your pressure gauge and high pressure cutout for you, but I still worry a bit from time to time. I might do some tuna next year, roll the dice with the "Cooker of Death".

You two would make fine wives for someone.

I dunno G, the way I was raised, the whole family gets involved in it. The wife does her own jams and jellies, but when it comes to canning fruit, it's a group effort. We set up a little assembly line. For example, my son will peel the pears, pass 'em to me, I cut them in half, core them, drop them in a pot of water. The wife mixes the syrup and packs the jars, we take turns minding the canner.

i don't live at home anymore but i still help with the canning. mom and dad usually can about 100 cans of tomatos a year and at least 50 cans of green beans. we also can corn, sourkraut, blackberries, grapes and peaches.

canning deer meat is our favorite way of preserving all of it besides the tenderloin. it makes it so tender that you can just bump it with a fork and it will fall apart. best part, it's already cooked so all you have to do is heat it up or even eat it cold. it saves all of your freezer room for other stuff.

I love canned venison. My grandmother used to can quite a bit of it, and the only people that would eat it were my grandfather, my mother, and I. Everyone else was scared of it, said that it would poison someone someday. I used to laugh at them, then ask them if they ever ate canned ham, or tuna fish. I asked them if they thought it was canned any different than the venison in the jar in front of them. Friggin' retards. Oh well, it left more for the rest of us.