I just stuffed and smoked 50 lbs of Venison sausage. As always, I ended up with some ground sausage meat left in the bottom of my suffer. I usually just make patties out of this then grill it or fry it. I also have the pressure caner going as I am canning Venison stew as well. So, I got to thinkin, why not stuff this left over meat into wide mouth jars and pressure can it? Might turn out like canned spam? I did a search for canning ground meat and most of it calls for boiling or frying the meat first. Why? Is it not safe to Pressure can raw round meat? Tons of recipes for canning raw cubed or died meat. What about this ground meat mixed with potatoes then canned, kinda like hash? Thanks.