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Started By
Message
re: Pressure Canning Meat
Posted on 8/27/23 at 5:57 pm to Icansee4miles
Posted on 8/27/23 at 5:57 pm to Icansee4miles
Y’all are welcome. I was talking to a buddy in Oklahoma about it and that encouraged him to make the investment in canning supplies, so as the OB has helped me with insight on other skills, I’m honored to help others.
It’s a skill our grandparents in the country practiced and something we all need to get back to with a grid that’s not secure and/or weather/social events that affect how most folks get their food.
Always good to have multiple options; like the adage, “2 guns is 1 and 1 gun is none”.
It’s a skill our grandparents in the country practiced and something we all need to get back to with a grid that’s not secure and/or weather/social events that affect how most folks get their food.
Always good to have multiple options; like the adage, “2 guns is 1 and 1 gun is none”.
2
Posted on 8/28/23 at 11:18 am to DefensorFortis
I have no experience cooking it, but I know of multiple people that can fish and I've had it in the duck blind and what not just on a cracker maybe with some hot sauce. Very good.
Posted on 8/28/23 at 11:43 am to DefensorFortis
Do not be afraid of older canners. Would love an All American but I have some older canners that I picked up a garage sales/Flea markets and they work just fine. I convert them to the the new weight system, replace the gasket/blow out plug when needed. Ask around your older family members, they may have an old one you can put to work. And they probably would be delighted to pass it on.
Do read up on the process before starting!! Very important.
The ball book is a very good start as the OP said.
I've canned ground beef and pork, Beef and pork roasts, ham, sausage, chicken, soups, stocks. All good.
At first I was seasoning the meat for different dishes but now limit seasoning so I can use the canned meat for any dish.
Tried this and it is pretty tasty.
Do read up on the process before starting!! Very important.
The ball book is a very good start as the OP said.
I've canned ground beef and pork, Beef and pork roasts, ham, sausage, chicken, soups, stocks. All good.
At first I was seasoning the meat for different dishes but now limit seasoning so I can use the canned meat for any dish.
Tried this and it is pretty tasty.
Posted on 8/28/23 at 1:55 pm to btrcj
I basically reserve my deer shanks until I decide season is over and do a huge batch of canned venison. They are great because of the huge amount of collagen. Once it breaks down they are ridiculously good. Everyone should try doing it at least once.
Posted on 8/28/23 at 3:03 pm to btrcj
That’s a great idea re: carmelized onions; will give it a try!
Posted on 8/28/23 at 3:31 pm to btrcj
This is good advice. I buy every canner I can find at garage sales, etc. You can't have too many IMO.
I have one passed down from my Grandmother and one from a late Aunt.
It's a great skill to have. I will definitely try some of the ideas presented in this thread.
I have one passed down from my Grandmother and one from a late Aunt.
It's a great skill to have. I will definitely try some of the ideas presented in this thread.
Posted on 8/28/23 at 8:27 pm to DefensorFortis
Another question for you? Hope long to can meat that is already cooked?
For instance meat cooked on the smoker?
For instance meat cooked on the smoker?
Posted on 8/28/23 at 8:55 pm to bamarep
The pressure canning is to kill the Clostridium botulinum that causes botulism, so it’s the same amount of time for all meat, cooked and uncooked, 90 minutes. Good question!
Posted on 8/29/23 at 6:44 am to bamarep
quote:
For instance meat cooked on the smoker?
What kind of meat would you smoke first? You don’t need to cook it on the smoker, you may be better off with just a cold smoke first? I’m not sure, I’d read online. Canned meat comes out like chipped beef generally. So there’s no reason to smoke it to make it tender or anything, you are really just wanting the flavor. You would probably be better off experimenting with liquid smoke in the can.
Posted on 8/29/23 at 6:59 am to bamarep
quote:
I've thought about putting a beef bullion cube in each quart
Might be a bit much. Don't know for sure but that seems a lot per jar.
Posted on 8/29/23 at 7:12 am to baldona
I was just thinking out loud.
When I run my smoker I usual make it a point to fill it up. It's a fairly large smoker so it'll hold about 75# of meat. I usually just shred and vac pack it for the freezer.
When I run my smoker I usual make it a point to fill it up. It's a fairly large smoker so it'll hold about 75# of meat. I usually just shred and vac pack it for the freezer.
Posted on 8/29/23 at 8:04 am to bamarep
Smoked meat tastes great after being canned; liquid smoke is overpowering and tastes metallic.
Posted on 8/29/23 at 10:23 am to bamarep
quote:
Another question for you? Hope long to can meat that is already cooked?
For instance meat cooked on the smoker?
Any meat cooked or raw packed are the same times.
pints = 75 Min.
Qts = 90 Min.
ETA: I have canned smoked meats and find it very good.
This post was edited on 8/29/23 at 10:24 am
Posted on 8/29/23 at 10:07 pm to DefensorFortis
Awe dammit... now you've got me interested again. I've got a pressure cooker and was doing veggies and sauces but it's one of those activities I wonder why Im bothering until you put it in those terms and take electricity out of the equation. Suddenly it's way more valuable. So yeah. You got me thinking. Thanks.
Posted on 8/29/23 at 10:15 pm to Captain Rumbeard
Awesome buddy; it’s a great feeling to know you have a healthy, good tasting food supply not dependent on electricity and not an MRE!
Only negative for long-term is they take up alot of space and not as robust for transport (glass), but thankfully my wife bought into me taking over kitchen storage with it and I’m not planning on “bugging out”…like the Alamo, I’ll make my stand here.
Only negative for long-term is they take up alot of space and not as robust for transport (glass), but thankfully my wife bought into me taking over kitchen storage with it and I’m not planning on “bugging out”…like the Alamo, I’ll make my stand here.
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