A question from Hunker-Down.
I just learned how simple it is to can ground beef but I wonder if the benefits are worth the effort. At our age the effort needed to pressure can anything takes all the energy our old bodies can manufacture. We wont be able to get anything else done that day. If its worth it, we will do it, but is it really? I know some of the benefits are; not using freezer space and the convenience of pre cooked meat.
My big problem is shelf life. If home canned beef is safe for only 1-2 years, we will skip it. If it will be safe to eat up to 5 years we NEED to do it. If we use a pound a month, a five year supply will take 60 pounds of hamburger. If we do this project, we need to do it now, while we still have a little energy left each day. Our pressure canner will hold 14 pints, so we could break the job into five canning sessions, with 3-4 days rest in between.
My second question is; where to buy 90% lean hamburger at wholesale prices?