Originally Posted by Rickshaw
Originally Posted by Jordan Smith
Thinking of canning a bunch of ground moose (freezers are full). Any considerations for ground meat versus cubed?


Jordan,

A lot of people say you have to brown ground meat before canning. I don’t doubt that is best, but I’ve done it with just raw meat in a pressure canner and it’s not blown up yet. I just pack it in, add some salt and can away. Seems to work just fine.

Thanks, Rick. Does it crumble like "traditionally" cooked ground meat when you go to use it, or does it come out as a meat loaf?