It's Sunday afternoon, and hot outside. Must be a good day to can fish...
I've never canned any kind of meat before. It's a little intimidating, because of the chance of dying from nasty germs. However, I have canned vegetables and fruits, I have directions that I got from a reliable online source, and I know how to use my pressure canner. I'm going for it!
Seven pints are in the canner, the pressure is stabilized, and the timing has begun. More to come, tune in later!
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