"Ken Anderson" > wrote in message
...
> "Dwayne" > wrote in message
> ...

> There's a basis there that I always thought made sense:
> 1) Contents are heated to around 200F.
> 2) Jars are then sealed so nothing gets out or in.
> 3) Pressure cooked.
> 4) Cooled.
> The big thing is that the jars were sealed at 200F. Once cooled to room
> temperature, you have a nice vacuum seal. Am I missing something in the
> process?
>
Apparently so. The problem wasnt whether they sealed or not, but how much
water boiled out of the jars before they sealed, leaving the meat above the
water line dry.

Dwayne