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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I never end up using things I freeze so I quit doing that.

We get half a beef every year, so around this time of year I pressure can whatever meat I leave left.

Canning burger and beef cuts give the meat a really developed flavor.  My kids prefer spaghetti sauce made with the canned beef, because it tastes like Sunday sauce that cooked for hours and hours.  I use the Marcella Hazan marinara with a jar of canned ground beef, delish.  I brown the ground before canning.

I also use raw pack method for canning roast beef cuts.  You can make a roast beef dinner in 30 minutes start to finish, and again it tastes like you slow roasted all day.

I also prep and can apple pie filling from our orchard.  It makes a delightful, low sugar, not too sweet apple pie with 5 minutes labor (making the crust).  I guess you could do storebought crust too, but that’s never good.
[/quote]

good god.so is the meat still raw after the canning process or does it get cooked...?

canning apple pie filling is genius, btw[/quote]

Oh no, it is thoroughly cooked and fall apart tender.  You pressure can any sort of meat for 90 minutes to make it shelf stable.

Raw pack just means that you prep with chunks of thawed meat that is not cooked.  Ground beef cannot be raw packed because of texture, you need to brown it first.[/quote]

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