In one sentence, describe what the following article is about: Make sure you have a pressure canner and canning jars.  Use a pressure canner (also known as a pressure cooker) to regulate the pressure during the canning process.  Use good quality canning jars such as Mason jars.  Hot, high-pressure steam cooks, seals and sterilizes the meat in the canning jars. Fill the canner with 2-3 inches of water. Start timing the canning process once the pressure gauge reaches the desired level.  Once the process is complete, remove the canner from heat and allow to cool. Do not open until fully cool and depressurized naturally. Forcing cooling by running cold water on the canner can result in food spoilage and warping of the canner lid.  Canned food stored in a cool, dry place can last up to a year. Use either the hot pack or raw pack method.  Hot pack the poultry. Boil, steam or bake meat until about two-thirds done. Add 1 teaspoon salt per quart to the jar, if desired. Fill jars with pieces and hot broth, leaving 1-1/4 inch headspace. Raw pack the poultry. Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid. You can leave the bones in or take them out. If the bones are in, the canning time will take longer.  This method also works for rabbit. Remember that higher altitudes require higher canning pressure. Process for 65-90 minutes depending on altitude. Use fresh, chilled meat.  Shape chopped meat into patties or balls. Cook until lightly browned. Ground meat may be sauteed without shaping. Before canning, drain to remove excess fat. Fill jars with pieces. Add boiling meat broth, tomato juice, or water, leaving 1-inch headspace. Add 2 teaspoons of salt per quart to the jars, if desired. Process for 75-90 minutes depending on altitude. Remove all large bones first.  The hot pack method is best for these cuts of meat. Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoons of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice, leaving 1-inch headspace. Process for 75-90 minutes depending on altitude.
Summary: Use the proper tools for canning. Can poultry to preserve it. Can ground or chopped meat. Can strips, chunks or cubes of meat.

In one sentence, describe what the following article is about: If the author of the website is an individual, list their last name first, followed by a comma, then their first name. For institutional authors, list the full name of the organization.  Individual author example: Lovegood, Luna. Institutional author example: Wizarding World Publications. Type the title of the website in title case, capitalizing all nouns, pronouns, adjectives, adverbs, and verbs. Place a comma after the website. If the website has an affiliated organization that is not the same as the author of the website, type that in regular font after the name of the website. Place a comma after the name of the organization. Example: Lovegood, Luna.The Daily Cauldron, Wizarding World Publications, You may see a date the website was last updated at the top of the page. Otherwise, scroll down to the bottom and use the copyright year for the website. Type the date in day-month-year format, abbreviating the names of months that are longer than 4 letters. If you only have the year, list only the year and don't worry about the rest. Place a comma after the year. Example: Lovegood, Luna.The Daily Cauldron, Wizarding World Publications, 18 May 2019, If your entry is for the entire website, use the URL for the homepage of the website. Do not include the "http://" part of the URL. Place a period at the end of the URL. Example: Lovegood, Luna.The Daily Cauldron, Wizarding World Publications, 18 May 2019, www.thedailycauldron.org.
Summary: Start your Works Cited entry with the author's name if known. Provide the title of the website and the affiliated organization. Include the date the site was last updated or modified. Close with the URL for the website.

In one sentence, describe what the following article is about: Turn the oven to 425°F (218.3°C). Get out a regular muffin pan while the oven is preheating. Spray the muffin pan with non-stick baking spray. Take the pizza dough out of the refrigerator. Let it warm to room temperature on a floured surface. Use a rolling pin to roll the dough out until it is thin. Use a cookie cutter or round glass to cut 24 circles out of the dough. Press each circle into an individual muffin cup. The circles should be slightly larger than the cups in the pan you’re using. Put one pepperoni into the bottom of each dough cup. Then spoon ½ to 1 tablespoon of pizza sauce on top of each pepperoni. Sprinkle the cheese blend over the sauce. Add extra, mini pepperonis on top of the cheese if you’d like. When finished, the dough should be golden brown. The cheese on top should be bubbling and melted. Allow them to cool and serve while warm. Cover the leftovers with plastic wrap or aluminum foil, and leave them in the refrigerator for longer than a few days.
Summary:
Preheat the oven and spray the pan. Prepare the dough. Top the dough with ingredients. Bake the pizza bites for 12-15 minutes.