[tubebender]

Here is a link to a University web site on USDA PDF on safely canning meats, vegetable, fish etc. There are hundreds of other sites but many of them are trying to sell you something. Make sure you use sterilized "Mason" or Ball type canning jars and that there are no nicks in the top of the jar and wipe that surface clean after packing the meat before installing the lid and band. Use new fresh lids as the rubber dries out in some climates. Warning... I am not a cook but I play one on FReeRepublic...

[metmom]

Thanks for the link. I’ll check that our later today.

I’ve been canning for decades. I learned by helping my mom when I was a teenager and just kept at it.

I break a couple rules though. For one thing, I put my squeaky clean canning jars in the over and warm them to 200. I have NEVER had a canning jar break that way and never had a problem with food spoilage.

Not that I’m recommending that others do it. Just saying....

But you do need to make sure that you take the unused jars out when you’re done and they’re cool. It would not be a good thing to preheat the oven for baking with jars still in there.

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[piroque]

marked,, usda,,recipe