When canning venison, trim and discard any excess fat, and cut the meat into small pieces. Cold pack the meat in sterilized canning jars with 1 teaspoon of salt per quart jar. Fill the jars with...

For home-canning ground beef, begin by browning the meat and removing excess fat. Sterilize canning jars with hot water and pack the ground beef into canning jars. Add boiling liquid leaving 1-inch...

When canning pork, cut pork into small pieces. Use boiling water to sterilize canning jars and hot pack the cooked pieces of pork with water, stock, or tomato sauce. Pressure can the jars using a...

Pressure canning cabbage is possible but the cabbage must be pickled or fermented first. Raw cabbage isn’t suitable for canning because of its low acidity and the thickness of the leaves. Many...

Home-canning peanut butter is not recommended due to safety concerns. Unlike commercial peanut butter processed with preservatives, homemade varieties go rancid quickly due to the fat content and...

Wax beans are a low acid food that should be processed in a pressure canner. Canning wax beans will preserve their color and flavor for 12 months. To preserve canned wax beans longer, refrigerate...