Originally Posted by R_H_Clark
I will have to get the Ball canning book. I always wanted to try canning meat but was told by the old folks that it was more dangerous unless you knew exactly how. Is there anything special to watch for other than sealing just like any canning.

time and temp, or more precisely time and pressure.

Gotta kill the botulism and other nasties which live in stored low acid foods and which will kill you deader than hell.

People who choose to brew up their own storms bitch loudest about the rain.