Letter Re: Getting Started with Home Canning
James, I am acquiring the equipment necessary to pressure can (in jars) meat and produce. A bumper crop from a home garden or a freshly killed animal will be lost quickly if not frozen, dried or canned. I don’t want to make jerky stews, casseroles or burgers, so I’m going to add canning skills to my quiver. After doing some reading, I’ve discovered that nearly anything can be canned! I’ve found people canning burger patties, meatballs, butter, cheese, and bacon in additional to all the normal things you’d expect to see in jars. There are tons of books out there …