ORIGINAL: Pawildman
I do, however, believe the original poster asked for cold pack method, which to me says water bath. I have friends and some relatives who use this method, and have for years. Not that I agree with it, but it's how they have been doing it. Usual prep deal...meat into cubes, tsp. of salt added, meat 1" below top of jar. Lids screwed on tight, placed in boiling water bath for 3 hrs. Nobody has gotten sick from it yet....
this is how my family has done it for years and has worked for me, worked when my parents done it, worked when my grandparents done it. i do have a question??? was pressure canning used before "water bath" canning methods? i grew up using water bath and was under the impression that the only differences between the 2 methods was time, but same end result??