Someone on a group was offering a new Presto Canner to anyone who needed and wanted. She even paid the postage from across the country. I was the first to respond. It arrived today via FedEx. Happy Day!
The Presto holds 23 quarts of liquid or 7 quarts or 20 pints or 24 half-pints. Tomatoes will be the only thing I will put up in quarts. My first goal is to cook and can the ground pork filling my freezer. I will put that up in pints or maybe half-pints.
The ground pork is made from pork chops three days from the end of their life in the grocery store. There is only 1/8 inch of fat on the pork chop. The first time I tried to cook ground pork in a cast iron skillet, I had to add oil so it would not brown.
Finally, I just put the frozen ground pork in the crock pot to thaw and cook it. Next morning there was one huge chunk of cooked ground pork. Thankfully, it easily broke and crumbled. I just use it in jarred spaghetti that contains no beef.
Maybe I will make my mother's delicious spaghetti recipe that I have faithfully used without changing one ingredient. I never share this recipe EVER. It is the only recipe I don't freely share.
My only concern is the diameter of the canner and the smaller diameter of the largest eye on my stovetop. Yes, in the South, we call they eyes!
Before I go to bed, I will put four packages of ground pork, about six pounds, in the refrigerator to thaw. I have a recipe I want to try when exbf comes here on Thursday--potatoes, onions, white sauce and grated cheese and spices. I think I will add one of the packages of ground pork to that concoction. I want to cook it tomorrow, Tuesday, and serve it on Thursday.
The rest of the ground pork will go into the canner in pints or half-pints. I've read that canned, cooked ground meats have the consistency of cat food. We will see.
Although I have canned for many years, I have never canned meat. I will be holding my breath on this session.
For a long time I have wanted a new canner. My canner was from a yard sale about 1978. My mother bought it for me. It has a jiggler on top, not a dial for the pressure. I am confident it works, but others have frightened me about the dangers. The new-in-the-box canner should work well. The owner wanted and acquired and All American canner. It has no gaskets, just metal to metal sealing action.
Do you own and use a pressure canner? Have you ever canned cooked, ground beef or pork? How was the consistency?