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RE: Lasagna|Mass Production|Recipe with images - an adapted version from when I was 9
lol - yep.
I only use about 3-4 lbs of the meat at a time, so whenever I get a log of it, I try to do some for canning first. Then, some hamburgers and tacos after that. For canning, it's usually meatballs or chili. Four lbs of meat will make 4 quarts of meatballs - and the huge can of tomato sauce will handle that plus four pints of sauce to add to the spaghetti... so four meals all at once. :-)
So you can the meatballs to preserve them for later eatting.you dont freeze them?
Yep! At your elevation (assuming you're not more than 1000' in your area), it takes about three hours to can meat - though do look up all the old advice about it. They did it all the time in the 50s until the USDA started getting involved (and maybe a lobby group for one of the pressure canner companies... that's my theory anyway.)
For me, it's nearly double that, lol. But I haven't lost a jar of meat yet. (Touching wood, really quickly here!)
For me, it's really important because we live in a small flat without adequate freezer space.
That makes sense. Perth is super flat so no elevation here lol. My parents do live above 1000ft as they live in victoria in the snowy mountains. Not that they can anything. They live on a huge property and have heaps of freezer space so buy in bulk and freeze everything. They only shop once a month as they live so far from the main shopping areas its a beautiful place to live.