I just got my hooded pullover from Mrs. Asbell, and she taliored it to fit my, uhh, ample frame, yeah thats it. Great person, great to do business with.
My wife just canned her whole buck she got during gun season, made 42 pint cans, minus the backstraps, tenderloins and some packs of stew meat. Takes 70 minutes at #11 pressure, 90 minutes for Quarts, super easy and simple. It tastes like really good beef potroast when opened and heated, already fully cooked. For those whoe dont like wild game taste, We do, it is great in that regards. We use it to make chineese strir fry, or chop suey, and stir fry peppers, onions and instant rice with a cup of water and some chili powder and other seasonings for quick Fajitas! The wife and I both work long hours, she can come home and fix supper in 20 minutes or less with this canned venision. If anyone wants the specifics, or I can help, PM me. Jeff Roark, on here regularly, has tried my canned venision, and he cant figure a way to screw it up, taste great especially shredded with BBQ sauce.