Recent content by David_G

I love either Cajun or Sriracha in a shrimp casserole.:yum:

I hope that the pictures display. The pressure canner has another 5 minutes left before coming off the heat. The batch made exactly 7 x 1 litre jars (quarts) with a bit of broth left over.

Hi everyone :chef: its been a very long time since I posted here. I'm getting ready to prepare a batch of potato leek soup and preserve it in my pressure canner. I'll be digging the red potatoes out of the ground in 2 days. Leeks and bacon for the recipe will be store bought. I love making...

Thanks Velo. You're right about my first-timer mistakes. The manual I have for the Miro pressure canner wasn't great, but the website recommended higher up this thread had lots of useful information. Cheers :chef:

Great link, a lot of good information. Thanks

Quick cooling Yes......you're right. I let the weight stop jiggling then took it off to bleed the pressure, then into a cool sink of water.

Hi....sorry if this sounds very basic. I'm new to this. Should I submerge the jars in water in my pressure canner? I did 6 quart jars of red potatos; brine water topped with 1/2 inch of head space; lids lightly snugged; canner water level up to the shoulder of the jars, and after the pressure...