Facing The Fear

I especially like the convenience of pressure canned meats. They work fine for most casseroles, soups and stews... and canned ground beef can be turned into tacos or chili or added to spaghetti sauce in 3 shakes of a lamb's tail. You don't have to worry about your freezer dying and losing all your food, you don't have to worry about freezer burn, and you don't have to remember to thaw it out the night before.

And canning meat is so incredibly easy! I do prefer browning the meat first rather than using raw pack, because I feel it tastes just a little better and there's less shrinkage during the canning process

On the subject of canning pumpkin and squash... This past winter I tried dehydrating some instead. I haven't used it yet so I don't know how successful that will be.
 
I canned some of my homegrown chicken this year and I was really pleased with it. I tried both hot and raw packs and liked the hot pack better because it took off some of the fat ahead of time which can also mess up your seal. I think canning makes deer meat much more savory and good too, especially the tougher cuts like the round. So awesome to just open one up and dump it into a pot of soup in 2 seconds.

I have not done ground beef yet, other than in chili. I will have to try that!
 
Since I have to go to Hamilton anyway, it's not a big deal to check @Wal-mart. If I can't find one today, I'll do the website and have it shipped to the store.
 
sFun_crazydance.gif

HAPPY DANCE!!!!!!

I had a can-a-holic friend come over and do the first batch with me (to prove that I wasn't about to blow the side of my house off) and I still found myself backing up a step everytime it made a noise when I did my first solo batch. LOL - I was halfway into the den by the time the rocker finally started it's 'gently rocking' bit.

You're going to SOOO enjoy this.
 
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