I admit the meat doesn’t look very pretty sitting on a shelf. Looks more like lab specimens. Or something from Young frankenstein.
Enjoy canning! Or if not that, then enjoy the relief when it is all done. My favorite part is the next day when I get to check how many jars sealed. When I started using tattler lids I had quite a few not seal in the beginning. Now I have a better success rate but there’s always times when there’s problems that I have no idea why. Only half of my hamstock sealed this last easter. But using Lids that are reusable makes me feel more self-sufficient. I almost forgot, I was thinking about saving those when I actually need them. I do have a big supply of regular lids, I better use them before the rubber/seal deteriorates.
Do you guys eat your canned meat or just store it? What is the shelf life?