Canning Meat

Introduction on how to properly pressure can ground meat.
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https://www.clemson.edu/extension/food/canning/canning-tips/51canning-meats-poultry.html#:~:text=For%20hot%20and%20raw%20pack,of%202%2C001%20to%204%2C000%20ft).
For hot and raw pack jars of meat, process pints for 75 minutes and quarts for 90 minutes. Dial-gauge pressure canner - process jars at 11 pounds pressure (altitudes of 0 to 2,000 ft) or at 12 pounds pressure (altitudes of 2,001 to 4,000 ft).
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