Pressure canning is EASY!

[@derrickwashington9880]

I spy a bong at :50

[@TheAlrightChef]

@@derrickwashington9880 you caught the tater

[@derrickwashington9880]

Is that a bong I see at 00:54

[@TheAlrightChef]

@@derrickwashington9880 hahahahaha!!!! You caught me 😵😵 good catch I laughed out loud

[@FireLlama550]

My dumbass would break all the seals checking the seals 😂😂

[@TheAlrightChef]

@@FireLlama550 hahahaha those suckers are ON there tight. I definitely almost dropped a few of the jars pulling them out - chicken stock grenades

[@ramonamoore62]

You didn't mention the 10 minute pressure vent needed before the weight is added on. Then build pressure after adding weight

[@TheAlrightChef]

@@ramonamoore62 why would you need to wait to add the weight, it already has the pop vent in the back that doesn’t seal until your pressure threshold is reached 🤷🏽‍♂️

[@amberkokoro5723]

Not enough time, meat products in pints should have been processed for 70 minutes at10/11 pounds pressure quarts for 90 minutes.

[@TheAlrightChef]

@@amberkokoro5723 that is inaccurate and factually false. according to every single publication including the national center for home food preservation, for chicken or turkey broth it’s 25 min at 10psi for quarts. Ill listen to them, appreciate the comment though 👍🏽

[@showton8333]

@amberkokoro5723, you’re right about MEAT(a solid), but broth is a homogeneous LIQUID so there’s no solid caused “cooler” spots to heat up to equal temperature.

[@yolo_burrito]

Thank you for calling it Stock and not Bone Broth like crunchy white women like to call it.

[@TheAlrightChef]

@@yolo_burrito ayyyy I try to keep it legit around here!

[@michaelgarner6960]

All you need to do is. Boil the open jars, folded with contents. Then remove jars from boiling water. & Twist on lids and allow to cook to room temp. Cooling contents will vacuum seals the jar....

[@TheAlrightChef]

@@michaelgarner6960 you can do that for high acid foods, but you cannot do that with products containing meat or low acid products. They will not be shelf stable your way, please do not share wrong information.