Questions about Canning Pork and Beef
A local store is having a good sale on pork chops (bone in) and beef steaks. But I notice the new Ball canning book says meat should be at least 1/2 in. thick for canning. The steak - and definitely the chops - are thinner. They are probably closer to 1/4 in. thick.
Can I still can them, or will they turn to mush?
Also, can I can the pork and add a bone to each jar? Or is it better to use the bones to make stock to can the pork in?
Thanks so much for any help here.