Hi Do
Many of you are involved on my Facebook page and group, and it gives me a chance to interact directly with new and intermediate canners around the world.
Along the way, one of the topics that keeps popping up is pressure canners. Almost all canning students have similar fears and questions about using a pressure canner. Specifically, they’re worried that they won’t use it properly or that they will make their pressure canner explode, like their grandmother warned them about.
Take a peek at what I’ve heard:
“… Those things scared me to death. My grandma and mama put the fear of God in us about those things.” -S.K.
“I bought one this Autumn. Still nervous and haven’t used it.” -E.M.
“I call mine the Monster lol boy does that thing scare the scrap out of me!” -R.M.
Yes, those are actual quotes from actual people!
And you know what? I’ll admit that pressure canning isn’t as simple as waterbath canning, but you shouldn’t be afraid, either.
In fact, if you’re interested in preserving meat and vegetables, you’re going to have to venture into pressure canning sooner or later. It’s rewarding and opens the door to so many other foods you can preserve and enjoy, so why not start as soon as possible?
