Hunt Gather Talk: Pressure Canning


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Pressure canning scares people. Canning expert Cathy Barrow and I are here to dispel that fear. In this podcast, we explain all about pressure canning, dispelling myths and fears, and talking about our favorite projects.

Podcast art for pressure canning episode.

Hunt Gather Talk is sponsored by FilsonE-Fish and Foraged Market; their generosity makes this podcast happen.

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You can find archives of this season and the three previous seasons on my podcast page.

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About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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  1. I’ve been pressure canning quite a bit of venison, but I think I like crockpot venison better, like oso bucco. What do you think? The pressure canning gives it a slightly different texture and flavor.

    Also, what is your take on the reusing lids controvery? I know folks are so paranoid about botulism that most people don’t do it, but good lids are kind of expensive, and I’m cheap. The WHO says you can kill botulism at 185f for 5 minutes. So, if there is a lid that’s not firmly attached, just boil it. The spores are more heat resistant, but they can’t grow in an adult humans body. I’ve reused a few lids and they sealed great.

  2. I pressure can all the time. I want to add that my Presto 23 qt. canner has both a weight and a dial gauge. It also has the rubber gasket, which can/should be replaced every couple years. Also, it will fit 16 pint jars stacked. The dial gauge should be checked annually (your extension agent can do that), but as you said, it’s easier to just listen to the weight. I loved “personal rules vs. published rules” – I’m good with personal rules… but mine are pretty strict! Thanks for this podcast- really good info.