Fletch Posted October 14, 2022 Share Posted October 14, 2022 I'll usually prep my jars and trim cube all the meat the night before and can the next day. Do a batch or two. Then I can make a homemade soup or something as I'm around the kitchen keeping an eye on the temp/pressure gauge. And you get a lot better at keeping constant temps after a couple rounds. 2 Quote Link to comment Share on other sites More sharing options...
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