50 Canning Recipes Organized... - Living Green And Frugally

You have three options for basic meat canning: hot pack, raw pack with liquid, and raw pack with no liquid. All three methods are tested, safe methods for canning meat. You can use these methods for any cubed meat that hasn’t been cured. As you can see from looking at the final results, each method gives you a different outcome. Hot pack takes a lot more work, but definitely gives you a more visually appealing final product. Straight raw pack is the easiest and raw pack with liquid gives you a m

Pressure Canning 101: A Beginner's Guide (Back to Basics)

Canning Basics Part 21: Shelf Life These guidelines are based on research through the National Center for Home Food Preservation. Keep in mind that, although food is safe to eat after the recommended 12-18 months, it will become less palatable with time. Don’t stock more than you can use one 2-3 years. If you want a long term emergency, SHTF type issue, freeze dried foods will be your best bet. Canning is best used for a rotating one year supply of food. | Sort of a Homestead