I just successfully pressure canned four pints of garbanzo beans! Woooohoooo!
Last week, my mother sent me a new pressure canner as an early birthday present. It’s a 23 quart Presto model, which is enormous but wonderful. I just moments ago turned the heat off of the stove after a successful 75 minutes at 12 pounds of pressure (it was a little high the whole time–I was really aiming for 11–but better too high than too low). Now I’m just going to let the canner depressurize over night and hope that they seal properly. No explosions. No scary safety vent action. I’M SO EXCITED!
Also, my sauerkraut came out quite well. I promise to post pictures later. Now it’s time to go to bed!