Canning

We’re heading out to the village again soon.  And, there is no refrigeration or ways of storing perishables.  We’ve wanted to can for a while – to see if the jars will keep their seals on the bumpy roads and the 9,000 ft elevation change.  So, we decided to try it!

Two experienced canners and two newbies.

They let me load the chicken jars.  It was only the second time I’ve canned meat.

Sarah put the lids on.

Teresa closed up the jars, and Tom checked them to make sure they were as tight as they could go.

And then, they pressured for 90 minutes!

It worked! So now we can have “fresh” protein on our next few trips into the mountains!