Meats and all other Low-Acid foods must be pressure canned. This picture
just shows you a few samples, but for your family's safety, Use a pressure canner on ALL LOW-ACID FOODS.
You hear from people everyday telling you that my grandma canned green beans for hours in a wash tub, or my grandma canned her meat in a water bath but just made sure to keep it boiling for at least three hours. Yes, I know that they did, but that DID NOT MAKE IT SAFE TO EAT. A water bath canner will never reach a temperature above the boiling point of 212 degrees no matter how long you boil it. This is NOT HOT ENOUGH TO KILL THE BACTERIA THAT CAUSES FOOD POISONING. You MUST USE A PRESSURE CANNER, it reaches a temperature of 240 degrees and will kill all the bacteria and microorganisms that are so dangerous to your family. Canning can be a great joy and something you can pass down to your children and grandchildren, but I urge you to can safely...for those you love. Sending hugs and prayers...Kat