"Helpful person" > wrote in message
...
> On Wednesday, March 12, 2014 12:17:48 PM UTC-4, jmcquown wrote:
>>
>> I thought pressure canners were for *jars*. But I do agree, just freeze
>> the cooked meat. Make the sauce and freeze it separately, too.
>>
>> Jill
>
> Canning is a generic term that is used to describe preserving in jars as
> well as
> cans. I prefer to can rather than freeze because it avoids freezer burn
> but more
> importantly the food can be stored on an ordinary shelf.

and can be taken on the road easier.