earlier this year was introduced to Sous Vide cooking, which, now that I’ve gone through the learning curve, is a very satisfactory way of cooking.
Recently, used the Sous Vide to cook some sausages in preparation for canning. Having read a lot of different blogs and techniques, decided on pre cooking the sausage – but in the sous vide, then canning. Came out just fine
Have not been pleased with raw back canning of chicken and beef, so have just done a batch of beef in the sous vide to then be packed for canning.
Next experiment will likely be with bacon.