Meat is a low acid food, so it must be pressure canned. I keep about 3 quarts of water in the canner so the bottom is covered, not the jars. I also slip my jars into the warm canner while I prep. I love wide mouth for easier cleanup with meat, but today I am using regular mouth pints because that is what is open on my shelf. Practical and done is the goal. 👍 ➡️ Check the first comment for the full video tutorial, printable recipes, and links to supplies mentioned. P.S. I am hosting a free Canni

Here’s a tip I live by: if a quick rinse or a little soap on your jar would break the seal, it wasn’t a good seal to begin with. And that’s something you want to know early. And please, please label your jars. You might think you’ll remember… but you won’t. I mark the meat type and the month/year at minimum. Sometimes I even add little notes like “with onions” or “with bouillon.” It makes your pantry so much easier to navigate later. Want to go deeper? Sign up for my Free Canning Meat Workshop -