Bernase2012
Assistant Cook
I'm new to canning. This recipe has been canned for as long as I can remember. Stored for years.
I pressure canned the sauce at 10lb for 70 minutes as instructed in the owners manual. It burnt the meat. I have no contact with my family so I can't ask them their technique.
How do I safely can without burning the meat. I know the obvious is to not add meat, that won't happen with the carnivores that live here.
Thanks in advance for your suggestions.
I pressure canned the sauce at 10lb for 70 minutes as instructed in the owners manual. It burnt the meat. I have no contact with my family so I can't ask them their technique.
How do I safely can without burning the meat. I know the obvious is to not add meat, that won't happen with the carnivores that live here.
Thanks in advance for your suggestions.