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.
Buy some Mason jars and lids. Put a foil pie plate in the bottom of the pot and fill the pot with water, bring to a boil.
Cut your meat into cubes, add to each jar until 3/4 full. add salt and chopped onion for flavor. Fill with water till just covering the meat. Seal with the mason jar lids and place them in the large pot of boiling water for about 3 hours.
Remove and let them sit on a counter top to cool. You will hear the lids pop as they seal. Once cooled the lids should all be "sucked in" to indicate they are properly set.
Meat "bottled down" as we say in these parts, will keep for years unspoiled. I ate some that was from 2004 not long ago and it was fine.
Way cheaper than canning and you can re-use the jars. You need new lids each time however.
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