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The recent thread about commercial and homemade rubs/marinades had me pondering our usage of various products we like. Realized i had been missing the Cardamom coffee rub on beef cooks, mixed a fresh batch for a short rib cook. Use Plum wood for smoke. cook on fellow KK'ers, it all looks delicious steve

Thanks @Jadeite, @jeffshoaf. I did some research myself and found this article which helped me remember where I got the method from: https://www.healthycanning.com/why-old-british-method-of-bottling-is-unsafe#The_kicker_doing_your_home_canning_safely_is_actually_less_work They recommend the American "canning" method too. I will try that. That said, it is all about risk and I suspect the % risk increase between the two methods is not that great if you are careful with either method. You can just be sure you have the 100%(?) safe stamp from the USDA if you go their route. So thank you for that insight. In return @jeffshoaf, I will share my storage methods. For fruit that I don't yet want to process, I freeze loosely in vac packs. The pic below is of topped and tailed pink gooseberries ready for making a pie in the depth of winter. They could occupy even less space if I had frozen them loose on a tray and then vacuum packed them completely flat in a bag. And this is our pouch solution for storing stocks and sauces - a perfect use for a chamber vacuum sealer.

Moose burgers for dinner yesterday 😁 Finished with lettuce tomato onion and homemade pickles, all fresh from the garden except the tomato as it seems to be a slow tomato year so far

I marinated a bonless lamb shoulder. And decided to put it on the spit. Sent from my SM-T835 using Tapatalk

It has arrived!! Man… what a beauty!

I also have induction and what I am most likely going to do (when I get around to wanting to pressure can) is I will be buying an outdoor Campchef propane stove (probably the single burner model) and using that until we eventually remodel our kitchen. At that point my grand plan is to have our induction top but install a single gas burner just for canning/non-induction cookware. The outdoor campchef option apparently has its pitfalls too depending on who you ask. The Presto Pressure canners do not recommend ANY outdoor burner solution as the BTUs are far too high according to the company. I've read numerous people online have used them but it seems to be a 'the risk is on you' situation. The All-Americans aren't quite as specific in their warnings and from what I've read if you stick to an outdoor burner between 15,000-30,000 BTU you should be fine. As you also said there is a Presto Induction Capable Pressure canner (which I also have owned) but it only comes in the 23qt size. I personally own two All-American Pressure Canners but A: They are MUCH more expensive than Presto and B: They are SEVERELY backordered right now from the manufacturer (6-9 months+ depending on model) but they are to my understanding the Rolls-Royce of pressure canners. I luckily got mine earlier this year before they ran out for the year AND before the price went up. Until I can figure out if I want to do the Campchef route, I will be sticking to water bath canning.

Very nice. Welcome to the Obsession! Can't wait to see it in action!

Congrats !!!!! And you got the perfect color and good tiles not the broken pebbles !!!!!

Wild caught CA King Salmon, cooked indirect with mesquite wood tricolor quinoa with sweet onion, carrots & celery homemade pesto with fresh basil from the garden

Looking good @Aussie Ora. I made the mistake of putting two bone in shoulders on the spit. You can guess what happened. They got very tender and one of them fell off and into the fire! Looking forward to seeing your end result. Rolled and boned is the way to go!