Originally Posted By: scafool
Slightly OT.
Has anybody considered canning their own meat and fish.
I had friends on the BC coast that used to can their own meats. They used tin cans to do it instead of glass.
The pressure canner and lid sealer were the expensive items.



I have had home-canned roast beef in a jar made by some friends in Wisconsin. It was excellent.
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The man got the powr but the byrd got the wyng