The lost art of pressure-canned meat

By REBA BAILEY,

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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