I love home canned meat. I usually can it in “chunks” and make gravy with the liquid. As long as you process it for 90 minutes at the appropriate pressure for your altitude, it’s going to be safe (and delicious!)
I love home canned meat. I usually can it in “chunks” and make gravy with the liquid. As long as you process it for 90 minutes at the appropriate pressure for your altitude, it’s going to be safe (and delicious!)