Pressure Canning Ground Beef - Raw Pack Method!

Today I'm sharing how I can ground beef using the raw pack method. This is a super easy method! As always, you have to do your own research to determine what method you feel most comfortable with for your family.
Pressure canning at 250 degrees Fahrenheit for a minimum of 20 minutes is the guideline for sustained high heat that eliminates any spores or toxins.
*Please note that you ABSOLUTELY CAN NOT use the water bath canning method for meat. There are no exceptions. Meat must be pressure canned due to boiling water does not achieve the temperature to make meat or low acid foods safe for storage. *
The link below provides step by step guidance to pressure canning ground beef:
https://tynerpondfarm.com/blog/the-ul...
#homesteadingskills #selfsufficientliving #preservingfood #pressurecanning #foodsecurity #ruggedmountainhomestead