VEGETABLES
Do not use spoiled fresh produce and ensure spots are removed during preparation. When buying fresh produce in bulk, preserve as soon as possible. Vegetables are often hot packed (heated in water or stock) before canning.
OUR TIP: Pressure can vegetables in stock where possible for added flavour.
MEATS
Meat cuts must be as lean as possible (fat can separate and interfere with the seal during processing). Meat can be boneless or have bones and can be fresh bought or thawed. Raw meat results in a better texture after pressure canning; re-cooked meat (i.e. canning shredded roast meat) will be tougher in comparison. Meat can be raw packed or hot packed, dependant on the recipe.
Other
ingredients may include: stock, canning salt (no iodine or anti-caking agent in
the salt) and spices.
