Trying to can meat. I did three pint jars of beef and three of deer. Cold packed strips, added salt and pressure canned for 75 minutes at 10# (weighted).USDA guidelines.
I expected the meat and juices to be a grey/brown. There was a pinkish tint to parts of the meat and the juice was clear and red.(some solids that were obviously cooked blood) Not at all what I expected. So is it right? Do I dump it and do something different.
Will it have to be cooked before eating? (Someone told me they enjoyed eating canned meat out of the jar on crackers.)
I have never seen home canned meat so I don't know what to think.
Thank you for any help or encouragement.