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08-27-2012, 06:13 PM
is One Chatty Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Does anyone know why the Presto write up says not to use any flour when pressure canning meat? I wouldn't have thought to or wanted to, the statement just made me curious and they didn't say why it was so.
"Dragona" the Vision Kamado Pro, and a vision she is.
14" & 24"charcoal kettles, Weber Silver gasser
When all else fails just ask yourself, WWGALD???
Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about!
I got a ZERO for the best back bacon I've ever tasted!
Walk in beauty, Dan Chambers.
Landarc, resetting the gold standard for stubborn.
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