(In my best Monty Python voice) I'm not dead yet!
Although I really needed a nap after that one.
Seriously, If you do it correctly, it's just as safe as any other canned food. The trick with any meat or none acid food is to get the heat/time kill high enough to destroy any of the nasties that can cause you ill. That's why you NEED a
pressure canner for meat. You can't get the jars hot enough without it to be absolutely sure IMO. I'll also plug the Ball canning book. tons of great info in there.
