I started pressure canning in my early 20s. I had no one to teach me, so I learned from books I purchased. Today it is easier and free with online resources. At first, I would not pressure can meat because I could not get around how it looked. It took a few years, but I grew up mentally. Today, I love it for the time-saving and convenience. It also doesn't cost me anything for it to sit on the shelf. Food in the freezer requires electricity (actual cost goes up as long as it is in your freezer) and is vulnerable to power outages. This is how I do "fast food" for my family. Open and add spices, heat, and eat. I can serve a meal faster than I can drive to the restaurants within 5 minutes of my home, wait for my food, and drive back home. This is part of the quail four of us harvested earlier this week.
