Another pressure canning question

[Mother of Sons]

I don't have one yet but I'm debating it. I'd like to be able to can broths and veggies but also meats so that I can send dh to work with jars of soup or stew or whatever and also to have meal ready meats. I usually freeze and I like freezing but it's so easy to lose $100s in food from one storm. Mostly I want the convenience though.

Anyways my question is... Canned meat.. Does it taste good? Can there even be any nutrition in it after boiling for that long? How is any of it anything but mush? I've heard canned ground beef doesn't taste good? Anyone have experience?

They are so expensive I really want to make sure it is worth it and that we won't be canning a lot of food no one will eat.

[kklibrarian]

I find pressure canned meats to have a slimy texture. I have pressure canned sausage in beans and sausage and that works provided that the sausage is lean and I slice it really fine. I've also pressure canned chicken. I've done a raw pack with that. The pressure cooker essentially cooks the meat while it seals the jars. I found raw pack left the meat less slimy and more flavorful.

Blessings,
Kelly