Canned meat question

[camping1601]

The question is whether the pressure canning process will render the connective tissue away like slow cooking. I'd like to find a use for those type of cuts (such as the neck) without a lot of trimming. I've been canning meat for years now but I always used good-well trimmed cuts.

 

[fisherman983]

Yes it will

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[ozyclint]

yep , turns boot leather into butter.

 

[shaftslinger]

Yep. I typically can shanks, neck meat, ribs and flank meat. It actually comes out a little more moist using cuts with more connective tissues. Its way easier than trimming those cuts down for roasts or grinding.