If I had thought about preserving this stew in advance, I probably would not have fully cooked it before processing. But since this was a brisket, the meat was still very firm. So I thought I would give it a try.
I like the idea of preserving food for use later. I can remember as a child, my mother would can chickens using the water bath method. I loved the flavour of the canned chickens but there isn't a chance I would do that without using a pressure canner. The risk for botulism is too high.
I have been canning with the water bath method for years - tomatoes (with lemon juice added), fruits, jams and jellies. Having a pressure canner broadens the range of items that I can put away.
I left about a 1-inch headspace and both jars lost a bit of liquid. I was way more intent on being sure I didn't have an explosion or have the pot run dry so wasn't focussing much on the end product - not that I could do much about it anyway!
Have any of you done any pressure canning? I would love to hear about the types of things that you have considered successful using this method.