How to pressure can meat
Many feel a bit daunted by the idea of pressure canning anything. They worry about safety from botulism, or that the pressure canner will blow up. Throughout my 30 minute tutorial, you’ll see that pressure canning doesn’t have to be scary.
The rules are typically the same for pressure canning meat or pressure canning vegetables. The only difference is the end product as vegetables tend to turn out rather mushy, and meat tends to turn out amazingly tender. With that in mind, I usually prefer to take cuts of meat that are tougher. This makes an end product that is delicious to serve during the winter months.
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Bells of the North Homestead
