OK
Canning meat I personally cut the meat (beef,pork,venison ) into cubes or roast size pieces depending on what you want and lightly boil it in water in a pan on the stove to preheat , pack the meat into jars fill with the water/broth you preheated...
How about a chamber adapter or briley tube to shoot 20 or 410 gauge in the 12 gauge you already have . i have a set of tubes for a ruger red label overunder to shoot 410's in and they work great
I store my ammo in usgi ammo cans . my stash consists of a mix of mil surplus commercial fmj and softpoints and even my own cast lead reloads .
If your shooting 30 cal or larger all fmj would be fine . If your using smaler i personally...
It is a fiction book not a step by step instruction manual . Take from it what you will ignore what you wish . Maybe someone will open there eyes just a little bacause of jims book
rem 700 varmint in 308 with cyclone , barret 95 suppressed ruger mk 2 and a 45xd
shotguns are heavy and ammo is heavy and bulky , range is relatively short