The Caffeinated Engineer

Ingredients: Several pounds of ground beef. Pre-Requisites: Ready your pressure canner for use. Link to National Center of Home Food Preservation instructions. Step 1: Prepare your jars and lids! As always, you should start with sterile jars and lids. Step 2: Prepare your meat! Gently brown up your meat. You don't want to grind it up too small. Drain most of the fat off of your meat. Leaving too much in the jar can cause your seals to fail. When siphoning happens (and it usually does) you will end up with a nicely greased lip of your jar instead of a nice seal. Step 3: Fill your jars! You want to fill your jars to a 1-inch headspace using hot water. It's important to get your headspace correct because it is an important part of the sterilization equation. Seriously, double check you have a 1-inch headspace. Debubble your jars and check again. Wipe your rims with some vinegar. Place your lid and rings on the jar and tighten "finge...

YES! Accoridng to the CDC , we should boil our low-acid foods -- even if we do not detect signs of spoilage. "Before eating home-canned tomatoes, foods containing home-canned tomatoes, or any home-canned foods that are low in acid, boil in a saucepan, even if you detect no signs of spoilage. At altitudes below 1,000 feet, boil foods for 10 minutes. Add 1 minute for each additional 1,000 feet of elevation."

Pre-Requisites: Jar Lifter, Debubbler, funnel, and lid lifter. Pressure Canner (This is a Presto) Link to instructions from the National Center for Home Food Preservation! None of these links are affiliated. Fill your jars with your broth-y goodness! Ensure you have 1 inch headspace. Wipe your rims with a rag dipped in white vinegar. Put on the lid, ring, and process in your canner. After the pressure canner has released pressure naturally, and the temperature has reasonably cooled, remove the jars from the canner. Let them sit, undisturbed, for 24 hours. The next day, check your seals. Wash and dry your jars if the seals are intact. Wash, label, and store your jars. Enjoy! -Regards, A Caffeinated Engineer

Pre-Requisites: Jar Lifter, Debubbler, funnel, and lid lifter. Pressure Canner (This is a Presto) Your wonderful bone broth - and cans to put it in! Link to instructions from the National Center for Home Food Preservation! None of these links are affiliated. Step 1: Prepare your Vegetables! Wash your potatoes. Cut and peel your potatoes. You want to use Ascorbic Acid in the water to prevent browning. Blanch the potatoes for 2 minutes. This is an important step because it changes the texture and density of the potatoes. This will help the heat penetrate your potatoes during the pasteurization process. Step 2: Prepare your Jars! Fill the jar with the blanched potatoes. Use fresh, clean water to fill the jar up to the 1 inch headspace. Wipe the rims with a rag dipped in vinegar. Put on the lid and band - finger tip tight only! Step 3: Process your Jars! Place the jars of potatoes in the canner. Process the potatoes for 40 minutes for quarts (or 35 ...

Pre-Requisites: Jar Lifter, Debubbler, funnel, and lid lifter. Pressure Canner (This is a Presto) 5 LBs of carrots. This is approximately 8 pints of jarred carrots. Link to instructions from the National Center for Home Food Preservation! None of these links are affiliated. Step 1: Prepare your Vegetables! You want to wash, peel, and cut your carrots. You really want them to be consistent in size. Wash your carrots one more time! Step 2: Prepare your Jars! Use your nifty little funnel to put the carrots in your jar. Use lukewarm water to fill the jar to the 1 inch headspace point. Use the debubbler tool to measure the headspace. Put some vinegar on a rag and wipe the rims of the jars. This will prevent debris from blocking the rubber seal. You will have fewer failures if you do this. Put your lid on the jar. Place the ring on the jar. Tighten it to "finger tip tight". Do NOT crank down the ring. If you are using your wrist to crank down the ring, y...