Canning meat is easy. Yep, that’s where we’re starting today: what we’re about to do is pretty easy and everyone should be doing it. The freezer is great, but you do end up with degradation in taste and texture a lot faster than if you simply can your meat.
Today, we’ll work on beef. A cow in a jar, if you would. Keep in mind that you can do this with nearly any beef recipe too; beef stew is a long-time favorite and has been on everyone’s list of soups and stews to can forever.
There’s a reason it’s so common in the grocery store and let me tell you; the mark up that you’re paying is out of this world!
So, grab your canner and let’s get to work! READ FULL ARTICLE