I got the canner. IT"S HUGE!!! Booklet that came with it is very vague.
Disappointed in it actually.
I found this:
http://www.gopresto.com/recipes/canning/meat.php
Can I use the poultry for canning turkey chili? My all American canner has
both a gauge and a weight. What do I do with that?
This is very confusing! I am so lost. Wanted to use it right away, but
scared!
The recipes seem to call for almost cooked food. Not already done food.
What is the difference? Can I make my food like normal (I know I can't make
gumbo w/roux only as a soup), then can according to basic meat recipe?
Can I can a whole container of roux? Roux is 50% oil and 50% flour. I
usually use olive oil as it gives a much deeper, richer flavor to the roux.
Jeanne
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