Pressure canners are not hard to use. They're safe as long as you follow the correct procedures, inspect them before each use, and replace the rubber gasket and weight, which wear out. Remember that pressure canners have come a long way since the days of our great grandmothers. The risk of explosion is rare as long as you use the canner properly.
The benefits of canning meat are many. It can be stored long term and freezer burn is eliminated. You can buy large quantities of meat on sale and can it for future use thus allowing you to save money on your grocery bill. Of course there are other reasons to can meat. It can be a huge time saver to pull out a jar of your own canned meat for meatloaf. It can help you put a wholesome meal on the table in under 30 minutes and leave you more time with your family, a hobby, or some other chore that needs your attention.
Just think about it. The power grid has gone down. All the stores are closed and have been for a month. All your neighbors are out of meat and trying to hunt or fish in freezing weather. If they do find a source of meat, they have to stand outside in freezing weather gutting, cleaning, and taking the hide off the animal and if they have no way to cook inside they will have to stay out in freezing weather even longer to cook the meat. And here you are with your home-canned meats. You can pull out the ingredients for a soup, dump them in a pot and go outside long enough to heat the food over a fire and you're good to go with a hot meal for your family. Sounds better that what your neighbor is having to do doesn't it?
So if you're afraid to can your own meats I urge you to give it another thought. It is well worth the effort, it can accomplished safely, and you will reap many beneifits from it.
NOTE* I know the picture above is a picture of beans and meat but I did not have a picture of my home canned meat on my computer. Sorry about that.
Prepping Granny