:( It saddens me that something that can be relatively easy for most/all to do, seems to be so difficult for some to accomplish. There are myriads of information available right here on the internet. The process is not "rocket- science". It should not scare anyone to do this process.
I am getting the feeling that some are thinking that you have to have a background in chemistry to pursue the simple canning of food stuffs.
It is not so.
Forget about "PH" ( acid/alkalinity) for the moment.
Here is an example of what you can find right off in your search to learn the process"
Canning 101. from Backwoodshome.com
Here is an example of another google search using "meats" as a "parameter". :
CANNING MEAT THE RIGHT WAY
Friends, I do not come here to give you trouble, but to try to help, & I feel as though, (based on prior replies/ lack of replies) , that I am possibly considered a "troll".
Well, I beg to differ. I have much experience in some of this "Preparedness", & although I am not as well versed in the customs of other countries, & their methods of passing on information; I have a bit to share on this subject. ( Much more than I have seen in this topic so far.) , So I try to do my best to add to the Subject/Topic. Which brings me to believe.... that if you "dis-agree", you may find your self relegated to.... Just "another" one of those "new people" trying to butt in.
Regardless, If you folks want to talk
Preparation?
Then perhaps you would like to bring up the subject of "water purification", which, assure you , is of much more importance than how to can foods.
I've "said my piece".
I wish you all well & do not intend to post any longer in this topic. I will make a post or two in my Introductory topic ( if allowed), & then will forego any more "participation" in this forum, other than to keep up my learning curve & studies of what would think to be "higher learning", & also try to enjoy the information that can be gained from this forum( member or not).
With all due respect to all,
JB/MnSportsman