using pressure cooker to can raw food
Today my mother told me that when she was a kid (a long time ago!) they would make stew by putting raw meat, veggies and broth in canning jars, putting the jars in the pressure cooker/canner for a bit, and they were shelf-stable.
My Ball home canning book only has recipes for things that are already cooked when you can them and then pressure cook.
Do you think her way sounds safe? It sounds nice and easy but I don't know if I am ready to trust it.
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