Lessons I learned when I started (in no particular order):I am wanting to start canning for the first time in my life. I usually have a nice sized garden, and plenty of wild game that I would like to can. Does anyone have any books, or web sites that go into deep detail on how to do this safely?
ditto - same concern here - I got into canning 4 years ago & some of the stuff went bad after a year & longer and I followed the directions...I want to can meat. I am confident at canning fruits and veggies, but have never tried meat and am still afraid to. My biggest question is this: if the meat is spoiled, will we know it before we eat it? I know salmonella is stealthy, but it won't survive canning, right?
Take a look at the Ask Jackie section at Back Woods Home. If you go to the BWH site and enter "canning" or "canning beef" or what ever into the search box it will pull up the relevant items. Jackie's posts are what got me to try canning. I started with beans and have now moved on to meat, poultry and will now can just about anything.