I just turned the stove off after pressure canning 9 pints of pecans.
How did I do it?
I get asked that question a lot, so here's the answer ...
Spread shelled pecans out in a single layer on a flat baking tray.
Toast for 30 minutes at 250 degrees in the oven.
Sterilize half pints or pint jars ONLY and prepare lids and rings.
Fill jars with toasted pecans. DO NOT ADD WATER OR ANY OTHER LIQUID INSIDE THE JARS.
Wipe clean the rim of the jar.
Place lid and ring on jar.
Place in a pressure canner with appropriate amount of water in pressure canner.
Pressure can them at 5 lbs pressure for 10 minutes. (Consult a reputable canning book for pressure poundage for canning in your altitude as it may be different than mine.)
That's it! It's really easy and they will last for years! (I also can walnuts using this method.)
She looketh well to the ways of her household … Proverbs 31:27
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