I’d love to follow my grandmother’s example in home-canning just about everything, but frankly in earthquake country those glass jars just don’t make sense (as she’s learned to her dismay).
Imagine my joy upon learning that you can follow the same sort of pressure-canning process, but with commercially-available steel cans rather than Mason jars!
Soon-to-be-son-in-law recently showed us the fruits of his first kill with the .243 Encore, a can of wild boar stew. It was canned by a friend of his who has an ancient hand-steel-can-sealer. Off I went to the Internet, and this is what I found!
If the choice for a new hobby to get into this Christmas is between reloading or home canning, I think I’ll take canning for now. Cost seems about the same.