smokpole
CANNING 101, in session again. Haaaa
hey Smoke, we just don't can everything we want to SAVE UP.
e.g. I got a friend picking up a ton of oranges in Calif., hand picked for me.
Can't Can Orange Juice. Freezing is the only way to save it for later. Those widemouth canning jars work perfect.

You make that big pot of stew or whatever and you guys eat all you want. Not enough left over to fire up Canning over. Freeze it. Put stew meat in jars while warm to hot , lids on and into the freezer it goes.
It will vacuum seal. Honest, it will. Stay fresher that way.

I jest tossed in freezing for alternative uses for all the jars you will acquire.

I run across a 1900 Canning Recipe Warning today at an old favorite web site of mine and it made me think of you just starting out and what other's comments about Canning were. Canning is not that old and there were a lot of deaths over Botulism.
The ole later 1800s & early 1900s Home Canning Recipes for meats were a NO NO to do.
Back then it was primarily 'Hot water Bath' method. Boiling at 212 degrees just will not kill out Botulism spores.
Rest easy, you run the temps up to 240-degrees in your Canning of meats.
nohunt