This post may be somewhat anti-climactic. The most important parts of it are links to a few previous articles because a lot of it is covered there. I’ll risk the redundancy to share the mysteries of pressure canning because:
- It’s a natural evolution from water-bath canning.
- It’s nowhere near as difficult as it may seem – though it can be very intimidating.
- It’s an essential technique for preserving low acid foods – i.e. most anything other than fruit, most vegetables and pickles.
- It’s my party and I can if I want to. (Yes there was a pun on ‘can’ there…)…