wow nice post, well i know about pressure cooker but honestly don't know about pressure canner, i think they are the more precise version of regular pressure cooker and there size is also bigger, well i really like your way to preserve the ground beef and i am sure in this way we can preserve out meat for month's, can we also apply this process to preserve any meat or it is just for beef, thank you very much for sharing your experience and knowledge with us, it's really helpful, Stay blessed
You are viewing a single comment's thread from:
This is exactly the thing @adnanrabbani. Meats, fish and some vegetables (depending on whether they are low acid or not) require precise temperatures to kill the bacteria contained with in them properly. Any meat can be preserved if it is prepared properly and canned at the correct temperature for the correct amount of time. The benefit is that this food can be stored for years...although it is better if the contents are consumed within a year.