A new adventure for me! I've water bath canned for years, and have had an old All American canner in the closet for a couple years, just minus the courage to use it. I've heard too many horror stories of a poor canner, plus I had no reliable gauge or way to test the gauge I had. Enter the Lions Club "Million Dollar Sale" this year. I didn't even go until the second day, and there under a table in a closed box was a brand new looking Mirro pressure canner, 16qt. size. I snatched it up, brought it home, and did some research on the web for a manual.
Today the boys and I cut, cooked green beans, and then I canned. I didn't blow up the kitchen. I didn't break any jars. No one was injured in the making of six quarts of green beans. The test will be if they are edible and I don't kill anyone with botulism. Boy am I optimistic today. Now to blanch some broccoli to freeze...
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