Рет қаралды 12,939
More often than not, beginning canners tend to start with water bath canning. If they fall in love with canning at that point, they're hooked for life. But they still often tend to be somewhat reluctant to pressure can. I get the whole "what if it blows up?" hesitation, but it's not going to blow up. It's super simple, super safe, and so incredibly productive to put proteins (and other things) on the shelf! Whether you're an experienced canner or a beginner, I hope you'll give this one a try.
xoxo,
Carter
This recipe is from Angi Schneider's Pressure Canning for Beginners & Beyond: amzn.to/3UTXuMX (Amazon affiliate link)
Jar Lids: For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: forjars.co?sca_ref=2901432.VbUi032n6C and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful!
Amazon Affiliate Links to items mentioned:
Presto Electric Pressure Canner: amzn.to/3yg2XTD
All American Pressure Canner: amzn.to/3TuWsGj
Pressure Canning for Beginners & Beyond: amzn.to/3UTXuMX
Allulose: amzn.to/3Nj2mJq