I pressure can my meat.
I have a store of canning jars lids and bought some Tattler Reusable lids.
Which reminds me, I need to get to my favorite meat market and get some beef.
I use those tattler lids, not exclusively but they work great. Have not had a single problem.
It’s payday for me.
Commissary, here I come (chuck roast and hamburger and beef weiners and beef sausage).
Mother always cold-pack canned on an open/covered boiler.
It took hours.