kipper09
WKR
So I been on a little kick of wanting to try to pressure can some venison. Everything I have studied tells me to to pressure can it at 11 pounds for 75 minutes. So my first attempt with the new pressure canner I couldn’t keep the pressure down to 11. With the stove on complete low and the weight on it stood at 15 pounds steady the whole 75 minutes. Is this going to have any affect on the cook or the meat. I’m not sure what the difference would be? I’m at about 1550 elevation. Anybody have any experience?
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