Pressure Cooker

Sure, you can get canned tuna, salmon, mackeral, chicken, enchilladas, chili, chicken & dumplings, canned stew, etc.  So i would think you could can most anything.  By the way, I HATE those spaghetti O's and meatballs and even worse the ones with hotdogs cut up in them.  But my boys liked them for lunch when they were little fellows as a break from sandwiches once in a while.

humm...I'll have to find out what is needed to preserve meats. I would think you need to use some salt as well.

 
I would think that some vitamin c and vitamin e (which is what natural dog foods use) would be enough. If not, a little rosemary.
 
I wouldn't expect it to stay good forever, but maybe 6 months to a year.

I was thinking salt because that is what is used to preserve beef jerky but if other stuff can be used that would be a whole lot better.

I would think you can can meat.  The army used to have c-rations, meat, that was canned.  Not really sure you should call that crap "meat" though.

I love to cook but I have never used a pressure cooker.  Mom and Grandma did though and it never killed them.  []

You can can meat. My grandmother used to. I would have to ask her how she did it. They did sausage and beef chunks. Back then they canned everything they could. My mother also does the liver treats and beef and chicken jurky, she uses her  freeze pack bags. i forget the name of the machine, but it sucks out all the air and you freeze it.

You have to have a "canner", use sterilized glass jars (technically, sterilized is in hot, boiling water - not just run thru a dishwasher), and clean lids everytime.  You have to get the food really, really hot.  You have to have the jars in a pan of hot water and the lids in another pan of hot water.  You have to put the hot food in, leaving just a tiny smidgen of space (how much depends on what type of food - but generally, just a tad of air space), then put the lid on.  After this, it goes in the "canner".  This is different from a "pressure cooker".
 
I have canned pickles and jellies.  Let me tell you the truth.  It is a royal PIA.  Really, truly a HUGE pain.  You've got to be really, really careful about how you do the process or you could end up very sick.
 
If you want to pressure cook, then fine.  Just make sure to get new equipment that is safer to use than the older stuff I grew up with. 
 
BUT, seriously, it is far, far, far, far easier to just let the food cook down, and freeze in quart bags.  I also have the thing that sucks the air out - and when it works, it is great.  But, it is still an additional step, and sometimes the food gets in the top part and it will not seal.  For freezing food that you are going to use over the next few months, the absolutely easiest method is to let the food cool down, place in freezer bags  *freezer bags are best, and use the ones that you have to squeeze the top together.  The zipper types let in air and do not work well*.  Then lay it on the side and you can hold the food pretty well inside the bag while manually squeezing out the air right before squeezing the top ends together to seal it.  Even if you only have the freezer on top of the fridge, you can still get alot in there by laying flat to freeze. After frozen, it can go on its side.   
 
Truely, IMO it is not worth the effort to "can".  And remember, if you don't "can" correctly, then you do have the possiblity of botulism - and this is something you can't smell and won't notice.  This bacteria grows in air tight spaces, so if you don't do it right, then you have this bacteria growing in the food in the glass jar, and you don't even know it. This is why you do not ever use store bought canned products that are dented.  This increases the possiblity of eating dangerous food.   Your dog could become very, very sick if this happens.  It's just not worth the chance to "can", when we have freezers so readily available now. And, I would imagine using meat products would increase this possibility.  With pickles, you have the acidic vinegar which helps preserve, and with jellies you have pectin and sugar as preservatives.  With meat, you have neither, and I truly think this increases the danger possibilities of unseen botulism.  
 
So, if you want to use a pressure cooker - again, my advice is to get new eqiupment, but do be aware that many "health" people will say it denudes the meat proteins to a point where it is unhealthy to eat.  I tend to agree, but I do have one in my kitchen. I think it is better to crock pot, but a pressure cooker can come in handy at times.  Then freeze the meat in quart or gallon freezer bags.  Don't bother with the "canning" - it's trouble and a huge amount of time and it does increase risk of food borne illness.
 
OK, off my soap box now.  Hope you guys didn't mind too much.   []  []
 
 

Well, that stinks[]
 
Freezing doesn't work, when it's emergency food. I suppose the commercially canned food that I keep on hand will have to due, for that. It's just nice to be able to keep the protein down, for Emma, especially when stress is high.