This type of canner heats the jars of food to 240 °F (116 °C), which is necessary in order to ensure that all the bacteria and other contaminants are killed. Since meat is a low acid food, and does not contain natural preservatives, using a pressure canner is the only safe way to can it.  Pressure canners are available new at kitchen supply stores, but you may be able to borrow one or find a used one online. Consider getting a jar lifter to use with the canner. This tool is used for moving the jars out of the steaming water when the canning process is complete. Do not use a simple bath canner to can meat. Bath canners do not raise the internal temperature of the meat to a high enough level to kill the contaminants. Canning jars are made of glass and come in convenient sizes. You can buy new jars or reuse old ones, but make sure the lids are new. Reusing old lids isn't safe, since they won't properly seal the second time around. Jars come in quarts, pints and half pints. Choose the size that fits the needs of your family. It makes sense to can a meal's worth of meat in one jar. Before you start canning, take the time to set up your work area in the kitchen. Be sure the surfaces you'll be using are clean. Lay out your cutting board and knife, paper towels and some vinegar for wiping the rims of the jars. Place your jars within reach of the cutting board so you'll be able to transfer the meat to them right away. Keep the lids and rings away from the meat area to prevent them from getting bits of fat or grease on them. When used correctly, modern pressure canners rarely cause the types of accidents that older models used to cause. They have safety features in place to prevent them from exploding with pressure buildup. That said, it's important to handle the machine with care. Take the following precautions before you start canning:  Keep children and pets away from the kitchen. The machine gets very hot, and a small child could pull it down from the counter. Kids and pets underfoot could cause you to trip and break a glass jar. It's best to keep them out of the kitchen while you're concentrating on canning. Check the vents in your pressure canner. Each time you use it, check to make sure the vents aren't clogged. If they are, dangerous pressure could build up in the machine. Make sure the pressure gauge is accurate. If it's not, too much pressure could build up without you realizing there's a problem. Be ready to stay close by at all times. Don't leave the kitchen while you're using the pressure canner.
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One-sentence summary -- Get a pressure canner. Use canning jars and lids. Set up your workspace. Take safety precautions.


In a situation that absolutely requires you to move the victim, do it in the least damaging way possible. Grab their shirt collar and use your forearms to support their head while pulling the body in a straight line. This is a preferred method as the victim's head is braced while moving. Alternately, hold the victim and pull them by both feet, both shoulders, or both arms pulled over their shoulders. Do NOT pull by one arm or leg, as this will twist the body. Do not pull the body sideways! Emergency medical staff immobilize the spine with a rigid neck collar and a carrying board. If you must move the body, simulate this type of support by pulling the body only straight. The goal is to minimize movement in the neck and spine as much as possible. If injury occurs in the water, keep the victim afloat until someone can obtain a rigid board to slide under their head and torso as far down as their buttocks. If you can't get a board, get help from other people to get the victim out of the water by moving them as one unit. Support their head and body, as if on a stiff board, and don't let their neck bend or rotate. If you must roll a spinal injury victim over to prevent choking on blood or vomit, get a second person to help you. Coordinate your timing so that you roll the victim over in such a way that the neck, back, and torso move as one unit. Do not allow the body to twist.
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One-sentence summary --
Pull the victim by their clothing. Pull the victim by their arms or legs. Keep their neck and torso straight and pull them in a straight line. Use at least two people if you must roll the victim over.