The last wild frontier in America is the state of Alaska where there are large remote areas that have no roads or electricity even to this day. This means you must travel by plane, snowmobile or dog sleds to access these more remote areas. This is why learning how to preserve and store meat for the winter in Alaska is a matter of survival. In Alaska many of the people will smoke the meat or make it into jerky if they do not have electricity to run a freezer.

Of course, the next best option is to can the meat if you have a pressure canner, mason jars, lids and rings. You will start by browning the meat slightly then stuff it into the jars which have been cleaned and sterilized. Put 1 teaspoon of plain salt into each jar, fill them up with water and place a lid with ring on each jar, making sure the rim is clean so it will seal properly. Next you will place the jars into the canner over a very hot fire. Once the canner starts to pressure you will let it run for 90 minutes for quarts and 75 minutes for pints.