I’ve got something exciting to share with you today!

So as many of you already know, I live in a hunting family. My husband and four sons have always enjoyed hunting, and they bring in a lot of meat that we preserve and use throughout the year. (We eat a lot of elk and venison in particular.)

Years ago, I froze the meat. I was canning at the time, but for some reason, I had this mental block that canning meat must be more difficult than canning vegetables, jams/jellies, or pickles. Of course, as my boys grew older, our family’s hunting increased...which eventually forced me to learn how to can meat, because I ran out of freezer space! :)

And you know what? It wasn’t as hard as I thought.

In fact, it was so easy, I thought I surely must be missing something...right?!

No, it really was that simple.

As we approach another hunting season, I wanted to invite you hunters and hunters’ wives into my kitchen where I will be sharing a free video workshop about how to can meat (including venison)!

In this workshop, you will learn:

• The top 4 benefits of learning how to can meat yourself (including one that you probably haven’t thought about before)
• The 2 different methods of canning meat (& which to use for canning ground meat)
• How to make sure your home canned meat is safe
• An step-by-step tutorial straight from my kitchen, showing the entire process from meat to jar

Watch the free workshop here.

Happy hunting,
Sharon