The weather outside is frightfully chilly, but like many, I’ve got gardening on the brain. Along with gardening comes thoughts of food storage. I don’t own a pressure cooker, and wonder if it might be time to add one to the kitchen.
We have a glasstop stove, and not all pressure cookers are recommended on glass/smooth top cooking surfaces. Do you have any words of wisdom about pressure canning on a glasstop cook surface?
