Canning pork green chile
I just used my pressure canner for the first time - stew meat - it was pretty easy. I would like to do pork next, but I was thinking of doing a pork green chile, which would include onions and jalapenos. From what I have researched, since the meat takes the longest to process it's ok to add the onions and peppers as long as I process at the time and pressure required for the pork. Correct?
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