- Jan 13, 2023
I started pressure canning meat a few years ago and have been struggling with most of my meat coming out dry tasting. I have done pork, chicken, beef, and corned beef. I've used both cold and hot pack. The only one that has consistently come out good is my corned beef. I am just above 1000 foot elevation (1135ft) and I struggle with keeping my canner consistent through the process. I use the 15 lb weight and have an All American Canner Sometimes all my my liquid gets siphoned out, sometimes it doesn't. I believe at times the weather in my area plays a role with my problems but maybe I'm just trying to find an excuse. Does anybody have any suggestions or thoughts?