Randi Cook shares her expertise on Healing Through Homesteading with a focus on canning. Discover how to make your meat shelf-stable and free up freezer space with this easy pressure canning method. Follow along for more canning tips. Here's the recipe featured in the video: Ingredients: - 1 pound of raw ground beef per pint jar (or 2 pounds per quart jar) - 1/2 teaspoon pickling salt per pint jar (1 teaspoon for quarts) - Hot water or broth Instructions: 1. Prepare your pressure canner by adding 3 quarts of water and start heating it up. 2. Keep jars submerged in hot water until ready to pack. 3. Brown the meat to medium well. 4. Strain off the fat. 5. Pack the meat into jars.