I would go with the pressure canner if you plan on low acid foods.
With a freezer you keep paying for the food.
And I buy the huge chubs of ground chuck and divide it out into 1/2 pound balls and freeze it in ziplock bags.
This way you can pull out a 1/2 pound ball at a time.
I dont the same thing with chicken thighs .
What I do is put out parchment paper in the big upright freezer and pre freeze stuff.
Every now and then I will turn them so they dont get frozen to the paper.
Then they go in the bags.
A few years ago I used a vacuum port on my motorcycle as a vacuum pump along with a needle to air up basketballs.
I filled the ziplock with tomatoes and sucked the air out pulled the needle as I closed the bag completely.
It worked great.
Any meat properly wrapped in freezer paper should be fine for a year.
Pork will go rancid anyway in about a year or more.
Pressure canned it will last a lot longer.
Worth
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