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Canning in Lawton
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<blockquote data-quote="deerwhacker444" data-source="post: 3008259" data-attributes="member: 9117"><p>Ah, so proper procedure is what has you befuddled.</p><p></p><p>If you care to do some reading, the <strong><a href="http://nchfp.uga.edu/publications/publications_usda.html" target="_blank">USDA has a canning website</a></strong> that can answer lots of your questions. I spent some time there when I started canning meat.</p><p></p><p><strong><a href="https://www.freshpreserving.com/" target="_blank">Ball & Kerr</a></strong> also have a canning website that has some good info.</p><p></p><p>The good thing is nothing much has changed on the canning front in the last Century or so. What holds true back then still rings true, everything was figured out long ago, we just have to take the time to re-verify..</p></blockquote><p></p>
[QUOTE="deerwhacker444, post: 3008259, member: 9117"] Ah, so proper procedure is what has you befuddled. If you care to do some reading, the [B][URL='http://nchfp.uga.edu/publications/publications_usda.html']USDA has a canning website[/URL][/B] that can answer lots of your questions. I spent some time there when I started canning meat. [B][URL='https://www.freshpreserving.com/']Ball & Kerr[/URL][/B] also have a canning website that has some good info. The good thing is nothing much has changed on the canning front in the last Century or so. What holds true back then still rings true, everything was figured out long ago, we just have to take the time to re-verify.. [/QUOTE]
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