What is the shelf life of home-canned meats? How much nutrition do they lose during preparation? I've never canned before, but I know from reading here that I need to use a pressure canner for meats. With my daughter having celiac disease, she can't eat TVP; and freeze dried meats are pricey. So I am thinking of canning meat. It's something I can get started at as meats go on sale. I actually do have 4 or 5 dozen quart canning jars, which were brought brand new a few years ago but never used. With a family of 6, I figure quart size is probably the right size. Thanks!