The lost art of pressure-canned meat


One of the neatest things I’ve ever come across in the cooking/canning world has been pressure canning raw meat. 

I live nowhere close to a grocery store, so our meat either has to be used fresh, or we freeze it to be used at a later date.  Freezing meat is great, until you realize you forgot to leave it out to thaw.

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David Eugene Adams, 55, of Atoka, Tenn., died Wednesday, February 5, 2020 at his residence.