Re: Meat & Potato Man
Hello Mary: I can appreciate this thought!!! grin.
I actually can my own meat (venison and elk primarily) every year. It's really quite easy and tastes AWESOME when used. Just be very very careful to follow the directions for canning time and theright pressure.
Remember that you have to use a pressure canner,and they take a while (more than an hour) on the stove to do so. I suggest you get the "Blue Ball Book". It's produced by the Ball Jar Company - available everywhre. It has all of the information you'll ever need on canning ANYTHING.
About the only downside I can think of is storage area. The jars will take just as much room full as they will when empty. And they're heavy too. At least with metal cans, you can open both ends, and crush the can, and discard.
For fall hunting camp and fishing trips in summer, we even can our own stew, soups, and salsa too.
S/V "New Girl" on the dock