Originally Posted by FMcrafter
I have always done bags and into the freezer. I make a huge pot...place it in...I guess now...single servings...lay flat in the freezer and when they are frozen I stack them. Gotta check and see if my label maker has enough "label" left.
My adoptive mom made everything from a can...so I never learned proper canning when dealing with meat.
I did my corn like that. Flat stacks well. I prefer freezing. I haven't canned in years and never canned meat. I don't trust my canning process to keep meat sealed.