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Reply to "Does botulism scare you away from canning your own food?"
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[quote=Anonymous]Farmer here-I can things often, including meat. Canned beef is actually a terrific way to empty out the freezer on an annual basis when the next side of beef is coming back from the butcher, and the canned meat has a very robust, deep flavor which is great for Bolognese sauce, beef stew, vegetable beef soup, etc. I brown ground meat first, but raw pack other cuts. Things to be careful about: know how to use a pressure canner (not hard), process at 10lb pressure for 90 minutes, use new, name brand lids, and if anything is questionable about the seal in any way, stick it in the fridge and use it right away as it isn’t worth risk. I canned about 50 quarts of beef last year and had 2 fails. These products taste really great and are lovely to have on hand for nights when you have half an hour to make dinner but want it to taste like you simmered the sauce/stew all day. [/quote]
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