Jennifer has canned since she was a young girl; even through all the years when people thought she was crazy and wondered why she was feeding her family that way. Dr. Jennifer Shambrook is also a university professor, mother, writer, and country girl. She learned much from her grandmothers about cooking and preserving food. While compiling the information about canning meat to pass on to her daughter she decided to make them into books so the information would be available for even more people.
Jennifer’s books about canning meat are written in a story style with the same tone that she would walk her daughter through the same methods. She includes details of how to use a pressure canner with no fear as well as family stories to make you smile.
Jennifer cans meat year round to save money and have the convenience of quicker meals. She has found that having meat ready to go helps her avoid the fast food restaurants on a busy day. She cans meatloaf, corned beef, chicken breasts, venison, and more. Listen to hear why she strongly advises others to grind their own meat. She also likes to can relishes and sauces separately so she can pull them off the shelf to flavor the meat or pasta for the meal.
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