Meat is a low acid food, so it must be pressure canned. I keep about 3 quarts of water in the canner so the bottom is covered, not the jars. I also slip my jars into the warm canner while I prep. I love wide mouth for easier cleanup with meat, but today I am using regular mouth pints because that is what is open on my shelf. Practical and done is the goal. 👍 ➡️ Check the first comment for the full video tutorial, printable recipes, and links to supplies mentioned. P.S. I am hosting a free Canni

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