Canned 8 pints of beef from freezer. I can meat after it has been a year or more in the freezer. Now it's good to go for another year and is a delicious addition to a large salad--a quick, no-cook summer meal. The broth from the jar makes a flavorful base for a no-fat vinegarette atop. Spring is a nice time to can—don’t mind the heat and no other food waiting to be processed. 
Canned Beef—nice and easy for soup or summer saladsDon't be afraid to can your own meat--it's surprisingly easy. Mostly, you just loosely fill the hot jars with chilled, raw meat; put the lids on and put them in the pressure canner. Then continue as per pressure canning. Nothing more to add--it makes it's own delicious broth. Just be sure to follow the instructions per a good canning guide (see recommended list).
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