You collected The Right One Buddy!!paulaboutform wrote: ↑Mon Dec 31, 2018 9:49 am... I recently purchased a 21 quart All American Pressure Canner. What an amazing, quality piece of equipment! As is appropriate, I checked with our resident chef, Ironnoggin, and learned he uses the same model (as did his Momma). That was good enough for me and I hit the 'but now' button.
Over the many years I've had ours, it has seen a lot of varying products wander through.
Veggies of many types, salmon (obviously!), tuna, a combination of snapper & crab (turning the entire lot into crab within a couple weeks!), stews, chickens, and a hell of a lot more.
Have yet to can any venison, but this thread may well be the inspiration to do so.
I fondly recall Ma's canned deer, and suspect I can still beg that recipe out of her...
Can't help on the ground meat, never really heard of that beyond Ma's mincemeat.
Be interested in just how that turns out Buddy!
Cheers,
Nog