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Pressure Canner Chili Con Carne

58

I've been canning for several years, but only using the water-bath method.  So that means I've mostly been making jams, relishes, chutneys, pickles, salsas and other high-acidic foods that are safe for water-bath canning.  For most other things you have to have a pressure … Continue reading →

kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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