Canning Meat

[jimLE]

i like that.i make a meatloaf that we love SOOO much.and the meatloaf topping i use,has a strong taste to it,by the time we get done eating it.thats maybe 1 week later.

OK in my search for meatloaf and sausage canning recipes, I have found out sausage '' not so good '' ! But make meatloaf just like you normally would and cold pack in wide mouth jars pressure cook at (10#) ten lbs of pressure depending on your elevation for 90 min. We are going to try to down size on freezer space and can.
Just about through with velveta cheese in 1/2 pints, next butter. Thanks to old_anorak and Chicknladee. Will post pics and results