Just purchased a pressure canner...
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.