Canning is much better than freezing, as the process does not dry the meat.
In addition, prepared in this way, the meat does not take up valuable space in the freezer and is pre-cooked, which allows you to serve it quickly and easily when you do not have much time to prepare dinner.
Homemade canned meat can be extremely healthy, as the meat in it is slowly stewed and is extremely tender.
If you have cooked the meat along with the bones, the liquid in the jars will turn into jelly. If you used only pieces of meat, then the liquid will remain clear and will not turn into jelly. This does not change the taste of the canned meat prepared in this way.
However, do not forget to remove the excess fat from the broth and pieces of meat - this can lead to an unpleasant odor in the jars and even they turn rancid.
Usually for canning meat the correct ratio is approximately 1/2 kg of meat per 1/2 liter jar. However, it all depends on how small or large the pieces of meat you want to preserve will be.
When you arrange the pieces of meat in the jar, you need to add hot broth. The liquid can be different - beef broth, pork, chicken or even vegetable broth. Be sure to flavor the broth to your liking - you can add fresh herbs, bay leaf, rosemary, black pepper or chili.
