How to Pressure Can Stew
If you’re looking for longer term food storage and want something really good and nutritious then you might want to look into pressure canning food. Pressure canning is necessary for any low acid foods since it will get the temperature to the 240 degrees necessary to kill bacteria, etc. Water-bath canning is only good for high acid foods like tomatoes, etc.
Pressure canning meat can have up to a 5 year shelf life! MRE's (meals ready to eat) also typically have a 5 year shelf life but the taste of them isn't anywhere near as good as canned stew. You're likely to not rotate MRE's therefore they often expire and go to waste.
This is a good video on how easy it is to can stew. I’ll be trying it as soon as I get my pressure canner.
The one I bought is the one she recommends and it's really a good one...the All American 30 qt Pressure Canner Cooker. Here's the link on Amazon; https://amzn.to/2GJCcf8
Credit to: Homesteading Family, great channel.
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