I have been scouring the internet for an answer to this very question. I have canned for a number of years but only got into canning meats with a pressure canner for 2 years now. After Thanksgiving I decided to can turkey broth. I also followed Ball Book exactly. I had never experienced all that pinging before! I caught a sale on chicken quarters, canned the meat with no problem and then canned the broth with all that pinging again! Might it have something to do with canning liquids only? The seals are all good but are the contents safe? The only answer I found was one lady who said she leaves her broth sit in the canner for at least an hour after the pressure has fallen before she removes the lid and that solved her ping problem. I have not used any of my canned broth yet since I was searching for an answer as to whether or not it was safe. I will try leaving it sit for an hour the next time.

My husband who had AZ had a brain scan and the result was part of his brain had atrophied. It could never get better, that part of his brain was dead. Nothing helps Alzheimer patients. The meds they give them are all experimental, never been proven to help.

You guys are too funny. I'm working on a birdhouse for my mom that is using tiny pieces and I am nipping them inside a bowl so they stay on the table. I was going to agree to participate in the swap, but after working on this birdhouse, not sure I could torture myself so soon after finishing this project....LOL. Oddly enough, I purchased a pair of balls a couple of weeks ago (before the exchange was announced), so I could still participate if I get up the nerve. You all are so talented that it can be intimidating. Can't wait to see everyones balls and hear the funny stories that are sure to come out of all this. Have a great day everyone!

Bahama Strongbark?