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When working with meats, be sure all work surfaces and containers are clean. Do not place raw poultry, beef and pork in a container or in the sink together. Wash separately, and keep raw meats separate to avoid contamination.
Always use a pressure cooker when canning meats. The boiling bath method does not get hot enough, and maintain a high enough degree of heat to completely sterilize the meats.
Follow all directions exactly when cooking and canning meats for home storage.
|Sheri Ann Richerson|