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["Robert Walton" <waltonrp AT gmail.com>]

> What kind of ground meat have you done?  I have a lot of pork sausage that 
> I would like to can...go ahead and cook it for easy and speed of use...I 
> could just open a jar and use some on pizza one night, jambalaya the next, 
> or in an omelet the following night.. I find pre-cooking is the way to go.  
> And, like you say, it saves room in the freezer.  I have two of them, and 
> it would be nice to downsize to one or eliminate it altogether.
> I've made quite a few venison meatballs this week, too.  How would I can 
> those?  Would I can them in a beef broth or perhaps in a marinara sauce or 
> sour cream sauce for stroganoff?  Could they go in a jar plain, dry, no 
> sauce or gravy?  What do you think?

I've canned beef chunks, like stew meat. Growing up, parents canned
that and ground beef. Also deer. Ground meat you fry up first. Stew
meat, can be canned raw or fried a little first.

On the meat canning instructions, it says sage seasoning can get off
flavored in canning.

Rob - Va