Greetings.
I remember the first time I used the pressure canner…peach salsa. OVERKILL!! Now I am comfortable with the canner. It does not take long.
I just did Flemish Pork Stew which is basically cut-up pork roast and onions and seasoning, and a bottle of beer. That was easy. I could do beef the same way as mentioned above.
I am comfortable canning meals that contain meat, but have not done much on meat by itself. Any tips?
I’d love to can ground hamburger. I see recipes that drain and dry it, and others that just put the meat in the jar. Water/broth, or none? Any help would be appreciated.
Thanks, Y’all.