WebJun 24, 2024 · 2. Use the right equipment for the kind of food you are canning. Low-acid foods are the most common sources of botulism linked to home canning. These foods have a pH level greater than 4.6. Low-acid foods include most vegetables (including asparagus, green beans, beets, corn, and potatoes), some fruits (including some tomatoes and figs), … WebFeb 8, 2024 · Canned meat is the best way of preserving foods without freezer burn and thawing! When we process a whole deer, we love making canned venison, it’s very …
How to: Safe Delicious Pressure Canned Ground Beef
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How to Can Meat at Home - Taste of Artisan
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