I'm also going on record to say non-pressurized canning of meat is a bad accident waiting to happen. One can beat the odds over and over (for instance I still have all my fingers and eyes) but deck is always stacked against us in the long run. I really don't want someone in some botulism-filled envirnoment to try non-pressurized canning meat and kill himself or others because they saw someone here say it was okay. Becoming a moderator here makes me wear my "Safety First" button.

-Blast, digitally intact, but with interesting scars