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Canning meat

Misc.

Dear Laura,
Every once in awhile I will hear someone say, "my grandmother always canned this way...and no one ever got sick, or died from it." :-)
According to all modern day recommendations you must(!)always cook meat in a pressure canner at 10lbs. pressure for 90 min. (quarts)
I know that at first I was causious about using a pressure canner and only canned food that was low-acid,waterbath safe. That was years ago. Now I actually prefer my pressure canner and it has paid for itself a billion times over. It is basically a one time investment and well worth the purchase.




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Reviews and Replies:
1 Request: Canning 1x1 pieces of beef, venison, in jars.
  Laura
2 canning meat
  marilyn
3 RE: canning meat, Marilyn
  Laura
4 Canning meat
  Terry
5 Recipe(tried): Canning meat
  Ann B.
6 Canning meat
  Laura
7 Canning meat
  Laura
8 Canning Venison
  Lisa Porter
9 ISO: i need meat canning recipes
  fern
10 ISO: Canning Venison Recipe
  Barb, Wisconsin, USA
11 Recipe(tried): Canning Recipe for Vension
  Candy in Minnesota
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