Quote:
Originally Posted by Brother Matt
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Thanks for the link. I've been to a couple of canning demos put on my local Mennonites (Amish) -- they can meat but boil it in jars in a water bath for something like 4 hours. Too long for my liking. I'll do some googling about pressure canning, I'm not familiar with what it is but if it can reduce processing time to 75 and 90 minutes I'm interested again.
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