I have an awesome pressure canner - something like 32 qt.
I only used it when I had a freezer go bad and, the beef just tasted like dog food - and the dogs do like it and I have a LOT left, though. BUT, DAMN...what a let down.
It was probably 12 years ago and I still have most of it - perfectly sealed and good - but, it makes me hesitate to can any more.
What could I have done/do better?
My freezers are full of steak, beef & pork roasts, chops and chicken, but I am concerned about power - even after getting a genny-conversion-kit to run w/propane from the 1000 gal tank I put in. It'd be nice to have shelf-stable with only the need to warm it, though - and use the genny only for the well and stuff.
Open to input!!!
ETA: we have two dehydrators, but no freeze driers. Canning is it, really, so suggestions are most welcome.
THX!