Well, you really can’t pressure can roasts or steaks, but you can do a lot with chunks of meat for soups and stews.
It’s great if the freezer goes or there’s no electricity. Won’t go bad.
I pressure can meat all the time and I will continue to do so.
We’ll eat.
I actually can roasts all the time-I just cut them up, stuff in a jar, add a little seasoning and boiling water, and process.
It tastes like a roast done in the crockpot. We like to make beef vegetable soup or casseroles in the winter. In the summer we eat it as cold roast beef sandwich, or quick stir fry.
A cousin of mine pressure cans venison with good results. I’m interested in pressure canning and looked at some canners online, but just haven’t gotten to the spending money part yet.
My one grandmother used to can meat in metal cans. Granddad would butcher hogs & make sausage, then they would put some of the sausage in metal cans & seal them (had some sort of tool to do the sealing). No pressure cooker - there was a big kettle out in the yard with a fire under it & they would boil the cans most of the day. My dad still (fondly) remembers that canned sausage served with hominy.