It’s definitely worth getting one of these American Standard pressure canners. They have intrinsic safety features that make catastrophic vessel failures impossible, and they put safe preserving of low acid foods, meat and fish within your reach.

The next couple flats of quart jars are all going to be beef, venison, and beef stew.

Part of the beauty of pressure canning is not having one’s entire red meat supply dependent on the electrical grid and running freezers. The other great thing is speed of meal prep. Since it’s already cooked, you can just warm up a can of premium beef or venison cubes in a saucepan and it’s ready to add to whatever other dishes you have in the side.

With the salt pork fat, garlic, and onion pieces that go into the jar with the cubes of meat prior to canning, it ends up being pretty tasty.