I have a friend who cans ground beef. I think that is so handy that she can just open up a jar or two for a quick meal. She's done both raw and precooked and sometimes she puts in tomato sauce and other things that she commonly uses for a meal. When we get our next order of beef, I want to experiment with canning ground beef and maybe a few jars of the stew meat. It drives me nuts when I forget to thaw the meat I need for a meal.
About vinegar, I canned something last year... cannot remember what, but it was in the water bath canner. I heard about vinegar keeping the jars cleaner on the outside. Well, it reacted to the rack that held the jars making it all rusty. I got a new rack, thinking it was rusting from age and could break at the wrong moment. I tried vinegar again and it did the same thing. No more vinegar in my canner.
I remember the first time using the pressure canner. I was so afraid it was going to blow up.
Until I can the beef, the only thing I've used it for is beans. I
