Exploring storing BBQ-based products via pressure canning
I've been looking into buying a pressure canner so I can start canning my own chile, etc. like brisket/red chile and pulled pork/green chile verde. Anyone experienced in doing so and if so, any advice?
I use an All American model 941 pressure canner for my canning needs. I can all types of meat and can tell you the amount of pressure is based off of the altitude you are canning at, and the time is 75 minutes for pints, 90 minutes for quarts. Dishes with meat in them has varying time requirements, but it is shorter than the times for canning just 100% meat.
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