Pressure Canning Meat

A very brief tutorial of what I know (I am NOT an expert) about canning meat to preserve food at room temperature for up to two years (exactly how long will vary). This may be important since food prices keep going up and I ain't eating crickets. Buy whatever is cheap now and preserve it. Don't rely on a freezer unless you have your own generator and an unlimited supply of fuel.

Labeling will help later but dates are absolutely necessary for many reasons. There was a bad seal at the end of this video. I forgot to add, I put that meat in the fridge and ate it (shredded pork should does not make great spaghetti but it does make spaghetti). The bones from the two shoulders and two hams made excellent bone broth. Pressure cooked for 5 hours with a bunch of seasoning, strained through sieve into large bowl, put into jars and pressure canned for 90 minutes just to be very thorough. I should also add, do not get distracted, keep watching the pressure and make sure you got enough time to do it, there is no "pause". Also start with water roughly the same temp as the contents of the jar, raise the temp slow, and lower the temp slow, the more gradual the better and don't open the canner until it is comfortable to put your hand on the side (or do, I see people use tongs on hot jars all the time but it always seems to cause my jars to start boiling again and they end up with way too much air in them, maybe it's just different with meat)

Copy my methods at your own risk, I am new at this and thought there should be some basic how-to video. Learn from multiple sources and READ THE MANUAL (if you have a manual for your pressure cooker, they can be dangerous if operated incorrectly) If you have constructive feedback, please comment.