Just purchased a pressure canner...

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Ncs83

Assistant Cook
Joined
May 1, 2016
Messages
6
Location
Detroit
I've read so many contradicting forums on canning meat, I figure I'll just straight out ask, even though I'm pretty sure I won't like the answer...
I'm mostly interested in pressure canning my spaghetti sauce which includes crushed tomatoes, tomatoe paste, ground round and a lot salt. After a about 2 hours of stirring on low heat I also put browned (and the oil I use to brown the meat)thin slicked chicken, thin pork loin and italian sausage in and cook for an addition 2 hours or so. Should I forget about canning this recipe or is there hope for my freezer here? I really appreciate any feedback.
Thank you,
Nicole
 
Back
Top Bottom