I honestly don't know what I'm going to be doing today. I never did get the beef canned - so I imagine that's what I'll be doing.
Pressure canning beef is a breeze. It just takes FOREVER!!! It takes 90 minutes in the pressure canner!! I shouldn't complain but I'm not a patient person plus I'm one of those that cannot take my eyes off the pressure gauge. I'm an old-fashioned, laid-back, kind of water bath canning gal and making the transition to pressure canning nearly made my heart stop. Yes, I used to even can green beans in a water bath canner and green beans take 3 hours!! On top of that, I used to can in a house with no air conditioning!! Man oh man, you don't know hot until you've canned green beans all day like that!!! The bottom line is - pressure canning is considered the safest way to can low acid foods (although I spent years using a water bath for all my veggies) and for sure, it's a lot cooler system, especially in the summer months but I still have that all-consuming, albeit ignorant, fear of the almighty pressure gauge!!!
Here I go -