A reader in Australia named Santina is teaching herself to can. She wrote: "I'm in Australia and canning isn't as widely used as it is in the US. I had a friend help me get started but once I got the pressure canner I exceeded her expertise."
Santina wanted to can -- meatloaf! Her question for me was whether or not Worcester sauce could be used in the recipe (answer: yes), and I sent her a list of canning no-no's from my FAQ ebook on the subject.
Bottom line, she canned up 14 pints of meatload and sent me some photos of her success. From her description, it sounds like she did everything right -- including leaving out the breadcrumbs since flour products shouldn't be canned.
(Click on the photos to enlarge them slightly, though the text will still be pretty small.)
I just love it when people make their own canning adventures, as long as they stay within the bounds of safe canning procedures. Congrats, Santina!
How cool is it that people literally on opposite sides of the globe can exchange canning tips? Ain't the internet sweet?