How do YOU process your meat?

[sandspoultry]

Quote:
Thanks Kim,
I figured it was pressure canning, we were always going to try canning some meat but never got around to it, if I remember right the directions on our canner were 90 minutes or something like that, we just use Mr freezer.

Steve

 

[Kim_NC]

Steve,
Yep, meat is 75 min (pints), 90 min (quarts), same 10 lbs pressure.

I really like having the stock on hand. We use it to start soups and stews, cook beans, make gravy and sauces, etc.

The meat is helpful to toss together a quick meat pie, serve over rice, making dips, making chicken salad, etc.

We use more stock than canned meat. We freeze the majority of the meat.