You just open the jar, add the spices you want, and whala! You have spaghetti or tacos, or lasagna or stroganoff or whatever your hear desires.
Before your meat begins to freezer-burn, consider cooking and canning it to be used later on.
Featured Pinch Tips Video
- 4 lb
- moose, beef, venison...ground or cut into chunks
- 1/2 tsp
5Run a wet paper towel around each jar top to remove any debris. Now put a clean and dried HOT lid on the jar and run your finger around the rim. Attach the jar band.
6Place in hot water in pressure canner. Attach the lid and let the steam escape about 3 minutes before attaching the pepcock. Bring to 11 psi and try to remain that temp....around 4-5 or medium heat. Do not let the pressure go below 11 or start the time all over again. When 75 minutes is up, turn off the pressure canner and allow it come to a full release...the gauge will register 0 the pressure valve will go down.