[HideawayHomestead]

For ground beef – I cook the beef enough to keep it separated in the jar. (Not raw packed-different thoughts out there on raw/cook methods). The beef cooks the rest of the way during canning. Mine comes out with a light fat film on top. I also have added a bullion cube and/or onion & green pepper for flavor. To get comfortable, I recommend trying at least a jar right away. I’ve taste tested in sauces – without telling anyone it was canned meat. Typically no one notices any difference from fresh on the ground beef, stew beef, or venison. We are using more fresh right now as I’m working on our long term storage.