Pressure canning meats and veggies is a lot cheaper than by mail and lasts a long long time. Canning 1 - 2 batches a week will surely add up to a great stock of food for you and family. Ship thrift stores for jars or manards, liowes etc, Most veggies can be cold packed just put in jar add boilig water and pressure can. Pressure canning sterilizes jars and contents. Meat can be cold packed same way. Been canning for 50 years now and still at it.,