What are you canning now?

[ducks4you]

New sealing ring is working better than the old one--glad that I bought it!
I had more control over the pressure, so I think it was time for the replacement, which came with a new small rubber stopped on the lid, too.
I am about to remove the pressure canner and it has 4 more quarts of deep and dark beef broth, made from making a roast on sunday with canned beef broth, adding back the leftover carrots and potatoes, adding a few dehydrated garlic pieces, adding 1/2 of an onion and frozen t bone steak bones, and adding some dehydrated tomatoes.
Life really got in the way this week. I added filtered water to the 6 quart crock pot to start this batch last Sunday and I had intended on finishing it Wednesday, but I finally finished this broth toDAY, Saturday!
The carrots, potato pieces, tomatoes and garlic ALL disintegrated into the liquid.
It looks a lot Worcestershire sauce. Pictures later...it is depressurizing.

 

[Shades-of-Oregon]

Those seal rings dry out and wear down . So glad a new one worked out.

 

[ducks4you]

Here is yesterday's canning. This broth will be used for making Salesbury Steak, which Eldest DD (Chef) uses from premade hamburgers that have been marinated overnight along with onions and mushrooms, and some Worcestershire Sauce. I meant to can on Wednesday, so it went 6 days!
The box is shot, so I will garden with it when empty. I forgot to add that I used Worcestershire Sauce and red wine with the roast one week ago. 4 quarts and the labeled box...