Thanks Blissful Yes, I know about The corned beef, it's the only thing I have ever risked. :(.
I've never lost more than half of my liquid and it seems that the siphoning is happening during the process not afterward as it cools. I always cool down very slowly even cracking the lid. I've...
I started pressure canning meat a few years ago and have been struggling with most of my meat coming out dry tasting. I have done pork, chicken, beef, and corned beef. I've used both cold and hot pack. The only one that has consistently come out good is my corned beef. I am just above 1000...