I know our jams (hot water bath) last for years. High sugar content but they do get a little darker. I'm sure the meat is also at least a year or more but generally we used it up within 6 months.
To avoid botulism - yes, you have to pressure can fish and meat. You must know the pressure of your pressure cooker. 15 psi is faster than 12 psi but you're still talking about 60 or 70 minutes under pressure for meats to be really safe. My father-in-law cans salmon that is to die for.
We still have the odd Lagostina pressure cooker we got when we got married. Even have a spare gasket for it but never needed to replace it. It is very strange in an Italian engineering way. The lid is pretty thin and flexible stainless steel. It is inserted INSIDE the overhanging lip of the pot and the over center lever deforms it into the correct shape to lock it in place. Why? I have no idea but it's cool.
Glad to see they are still selling the exact same model 32 years later!
To avoid botulism - yes, you have to pressure can fish and meat. You must know the pressure of your pressure cooker. 15 psi is faster than 12 psi but you're still talking about 60 or 70 minutes under pressure for meats to be really safe. My father-in-law cans salmon that is to die for.
We still have the odd Lagostina pressure cooker we got when we got married. Even have a spare gasket for it but never needed to replace it. It is very strange in an Italian engineering way. The lid is pretty thin and flexible stainless steel. It is inserted INSIDE the overhanging lip of the pot and the over center lever deforms it into the correct shape to lock it in place. Why? I have no idea but it's cool.
Glad to see they are still selling the exact same model 32 years later!