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?
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology
A thin line separates paranoia from an acute understanding of reality.