We'll this leaves us with a dilemma. He always makes a big batch and unless he eats it every meal for a week we always have leftovers. Soooo we decided hey we should start canning. It makes total sense right? With trying to start gardening and producing more of our own foods, we really need a way to better keep them especially when we have more than we know what to do with.
We learned a few things in this process:
1. Meat is a low acid food which means you are not supposed to just can using a water bath you actually need a pressure canner.
2. A pressure canner and pressure cooker are not the same, even though sales clerks will try to sell you whatever they have. You can use a pressure canner as a pressure cooker but pressure cookers do NOT work as pressure canners.
We found this pressure canner at Walmart in the canning section. It does several sizes of jars.
Whenever we start something new we buy a book. We bought a book on Chickens and one for Homesteading, now we have one for canning.
Whenever we start something new we buy a book. We bought a book on Chickens and one for Homesteading, now we have one for canning.
I'm actually pretty excited about this one. It has a lot of recipes for all sorts of things to can, and tips for doing it. Now for summer to come back around so our garden will be back to producing again.
Now back to the Chilli. Patrick always makes deer chilli for when he goes up to the cabin at the beginning of firearms season. So he makes two versions of It one mild version for his friend and a spicy (manly) version for himself.
Our friends last name is Hawley, hints the name Patrick gave his chilli.
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