Post by: billythekidrock on October 19, 2008, 04:35:21 PM
First, for safety reasons, please read and follow the instructions for your specific pressure canner. This post is not meant to cover step-by-step instructions for every canner or every situation.
Canning is a great way to preserve your game and unlike freezing, it will last for years. Since it is already cooked you can make great meals at a moments notice without having to thaw and cook your game.
You will have some options as to what size jar you want and it will increase or decrease the canning time slightly. You can use quarts, pints or half pints or a combination of both as long as you cook to the time for the largest jars. I base my jar size on how much meat I have to can, how much time I have and how many jars of a particular size I still have in the pantry.
I prefer wide mouth jars as they are easier to fill and empty, plus they are much easier to wash. Most canners will hold 7 quarts and 16 pints with no problem. Some canners say they will hold more pints, but since different companies make different diameter jars you will need to experiment with different brands and sizes.
Because each canner load can take a couple hours from start to finish I try to only do full loads to maximize my time and output. Having done this for a while I have learned that I need 13 lbs of meat for 7 quarts or nearly two pounds per jar. I also use 13 lbs of meat for 16 pints, which equals ¾ lb per jar with a little left over. If I am doing less then 16 pints then I figure how many jars and multiply by ¾ lb then I add ½ lb just so I have enough meat prepared. With these numbers I know how much meat to set aside during the butchering process or how much to thaw out when I am ready to can.
I usually decide if I am canning during the butchering process and if I am not planning to make burger then I start with the low leg meat and work my way to the best cuts. This way when I am done with the canning meat I can make roasts or steaks out of the rest. If I am making burger and only doing a little bit of canning then I will start with the best cuts I have available after steaks and roasts. A great thing about pressure canning is that the ligaments and tendons in pieces like the lower leg are cooked away during the process and you are left with a tender meal from a very tough piece of meat.
I start by cutting the chilled meat into 1- 1.5 inch square pieces. If I am doing multiple canner loads then I only cut enough for the first batch. Once the first batch is cooking I will continue cutting for the next batch.
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Now I place the canner on the stove and add a couple inches of water. I turn the stove to a medium setting to start warming the water.
Once the meat is cut it is time to fill the jars. I find it is easier to keep the rim of the jar clean by using a canning funnel. I fill ¾ of the way they with a rubber or plastic spatula I poke the meat around to remove air pockets. Then I add a little more meat. Do not pack the meat in and make sure to leave 1 inch of headspace. With the Raw pack method you can add a teaspoon of salt to one quart of meat, but do not add any liquid. I choose not to add salt or spices, as I don’t know how I will be preparing the meat later.
Now I place the lids in a bowl of hot water to set for a few minutes.
Once the jars are filled you will need to wipe the rims of jars with a cloth and then place a lid and band on the jar. Do not over tighten the bands, only finger tight.
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When all the jars have lids I then place them in the canner. Make sure you have a rack to keep the jars from sitting directly on the bottom. If you are doing quarts you will have six in a circle with one in the center. When doing pints you may have a circle of seven with one in the center. Then you will stack another eight on top of those. Make sure to stagger them so the second row is not sitting directly on the jar below it. With the center from the second row you can often stagger it with a bottom one from the side.
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Now I turn the stove up to high and put the lid on the canner. Make sure your seals are seated correctly and that the lid is on properly. Depending on the stove, it can take a few minutes for pressure to build and for the steam to escape. I let it steam for a few minutes before putting the weight on the vent. It may take a couple minutes for the vents to seal.
If everything is sealed it won’t take long for the pressure to rise. Once the pressure gets to about 8 lbs I start turning the stove down, letting it settle on 11 lbs pressure. I have instructions that state both 10 and 11 lbs so I use 11 lbs. Once it is up to pressure you will want to check every so often to make sure maintains throughout the process.
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Timing will start once the canner is up to pressure. There are a few time variables based on Hot pack, Raw pack, size of jars and elevation. Here at basically sea level with a Raw pack I follow these guidelines.
Quarts – 90 minutes
Pints – 70 minutes
When the correct time has passed, remove the canner from heat and allow it to cool down. Do not manually relieve pressure as it can lead to bad seals or cause a jar to crack. After about 30 minutes, or once it has depressurized, I take off the weight to release steam. Once all the steam is released I open the canner and remove the jars. I use a gripper made for canning, but I know some use oven mitts or the like. I place the jars on a towel on the table to cook and finish sealing.
Now is the moment of truth. Did I put in too much meat? Did I clean the jar well enough? Will it seal? If everything went as planned you should start to hear the lids pinging as they seal. I try to count them, but sometimes I miss one so I need to manually check the jars. After a few hours I will tap the lids with my finger. You will quickly learn which ones sealed and which ones didn’t by the tone.
Once they have cooled over night I label the lids with the date and type of meat and then I put them back in the box for storage. Typically they go into a pantry, cupboard or closet that does not get too hot nor too cold.
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Canned meat can be used in almost any recipe that calls for meat. It can be shredded for tacos, added to stews, used for French dip or Hoagie sandwiches, or even eaten right out of the jar. When hunting or especially steelheading in the winter it makes a great treat after warming near the truck heater.
Enjoy!
Here are a couple of good links to canning meat info.
http://www.motherearthnews.com/Real-Food/1983-09-01/Canning-Meat.aspx
http://www.ag.ndsu.edu/pubs/yf/foods/he188w.htm
Post by: coastalghost on October 19, 2008, 04:54:54 PM
Post by: actionshooter on October 19, 2008, 04:59:27 PM
Post by: billythekidrock on October 19, 2008, 06:29:58 PM
Raw pack, Pints - 100 min at 11 lbs pressure.
Steve - I doubt it. :chuckle: Sure, I might be able to do that this winter. It is not hard, just takes some time.
Post by: coastalghost on October 19, 2008, 07:25:52 PM
Post by: billythekidrock on October 19, 2008, 07:46:20 PM
The main one (older) is a Presto No. 21 (21 quart) and the other one is a Presto Deluxe model 0175001 (17quart)
They both hold 7 quart jars, but only the No. 21 will do a double layer of pints. The No. 21 can do twice as many pints at a time, might be something to think about.
Post by: Bighorse on October 19, 2008, 07:48:32 PM
Post by: ICEMAN on October 19, 2008, 08:20:04 PM
As we butcher, we cut most all into steak. Other cuts too small for steak, or too tough for steak get canned. I can half of what is not cut into steak, and save the other half for grinding for our sausage making.
Nothing beats having this pre-cooked venison in the pantry. Super easy to use. Instant. Boil some noodles and make a sauce, then pour in the tender meat.... Pull the canned meat out, mix some with some BBQ sauce for a shredded venison sandwich. Toss some in a tortilla shell and some cheese and some taco sauce, instant lunch...
:EAT: :EAT: :EAT: :EAT: :EAT:
Post by: billythekidrock on October 19, 2008, 08:42:54 PM
41.5 quart canner will do 19 quart jars or 32 pints at a time.
Post by: ICEMAN on October 20, 2008, 07:39:58 AM
Wow! What a canner!
I bought my dad a double size canner, where he can stack two rows in, pretty tall...forget the make...
Post by: billythekidrock on November 02, 2008, 07:27:53 PM
Post by: bow4elk on November 02, 2008, 07:37:07 PM
Post by: sdwwaverider on November 06, 2008, 05:02:11 PM
Post by: Vek on November 06, 2008, 07:05:59 PM
The meat is killer cold out of the jar on crackers or pilot bread. Makes great stew (quickly).
Post by: coastalghost on November 13, 2008, 11:13:10 PM
Post by: billythekidrock on November 14, 2008, 05:57:48 AM
Post by: Michelle_Nelson on November 20, 2008, 10:44:54 PM
I need to start looking into some Salmon & Steelhead fishing. I canned some fresh Tuna this year and it is awsome. I wanna can a couple jars of Salmon and Steelhead.
Post by: Hacksaw on December 19, 2008, 10:29:28 PM
Post by: ICEMAN on December 20, 2008, 04:44:37 AM
BTKR, thought I would mention, I stopped canning in the house and now let the canner set on my propane crab cooker outside, to keep the humidity and noise down in the house.
Post by: Hacksaw on December 28, 2008, 02:33:12 PM
Post by: ICEMAN on December 28, 2008, 08:18:35 PM
Post by: Hacksaw on December 28, 2008, 10:06:17 PM
Post by: NRA4LIFE on January 22, 2009, 12:27:55 PM
Great post. Apologize if I missed this, but the jars, lids and rings should be sterilized in boiling water first. That's just what I was taught though. You're method is literally identical to mine. I love the stuff. Here's a couple twists I've put on this recipe. Try adding one of the following to the pint jars (instead of salt) before sealing: 1/2 tsp fennel seed (makes great meat for italian dishes); 1/ Tbsp of Lipton Onion soup mix (just gives it a great flavor); 1/ Tbsp taco seasoning (for mexican dishes).
This is my humpy recipe. I put the filets in the smoker and smoke the heck out of them for just about an hour or so at 150 degrees. At this point, the skin will peel off real easy and you can remove all the brown and grey matter that is between the skin and meat. Then can as specified. Really, really awesome.
For those of you who have never tried canning, you will be amazed at how good this turns out.
Post by: 7mag. on July 11, 2009, 04:34:50 PM
Post by: BLKBEARKLR on July 11, 2009, 08:43:02 PM
Post by: TheHunt on January 16, 2010, 07:31:20 AM
I like the idea of putting seasoning in with the meat.
Great post...
Post by: Joshuadavis9 on October 12, 2010, 04:39:27 PM
Post by: grundy53 on October 12, 2010, 08:32:27 PM
Post by: Tyler_and_Henry on October 19, 2010, 08:42:05 PM
Post by: TheHunt on September 30, 2011, 06:06:28 PM
Post by: Hawgdawg on December 31, 2011, 01:19:37 PM
Just for the newbies. Be sure you know what you are doing when it comes to canning. bochulism can grow in a oxygen free enviroment. I have a friend who's Mom died by taking one bite of a green been that the jar wasn't sealed, thought she would just try a bite to see if it was bad!
One tip to add also is, after sealing and cooling in a draft free enviroment remove the rings and wash around the lid. Food can get in there during the canning process and spoil. Allowing the end user to get cross contaminated. I don't put the rings back on myself, that is not necessary. And you don't have to worry about getting your ring back if you share with someone!
Post by: Whitpirate on January 02, 2012, 10:39:30 AM
Post by: Hawgdawg on January 02, 2012, 06:39:36 PM
Post by: Whitpirate on January 02, 2012, 08:16:44 PM
Post by: sled on January 22, 2012, 11:29:21 AM
Post by: IBspoiled on January 22, 2012, 12:27:26 PM
Post by: TWG2A on April 26, 2012, 03:50:32 PM
These are cool.
I bought some of these for last year's harvest/canning marathon and I can't speak highly enough of their quality!
Not sure about you, but as someone who cans a LOT, I'm tired of buying so many lids, only to toss them after one use.
Do yourself a favor and get some.
(No, I am not compensated for sales in any way whatsoever, nor am I affiliated in any way to the company selling these. Just want to share this great find with my fellow home canners!)
http://reusablecanninglids.com/ (http://reusablecanninglids.com/)
Post by: girlyhunter on May 02, 2012, 07:30:04 PM
Post by: LiveandLearn on July 15, 2012, 09:44:40 PM
Post by: mossyhead on January 16, 2013, 08:54:47 PM
Post by: KFhunter on October 18, 2014, 05:09:41 PM
1) use the wide mouth jars! easier to dump the contents when cooked. The narrow mouth jars you have to break up the meat or dig it out with a spoon.
2) leave a little more than 1 inch of headspace. I left a tad less than 1 inch and boiled out a mess all over inside the canner.
3) don't use reusable lids like tattler, they don't seal good with the grease that bubbles up. Next time I'll just use the old standard metal lids/rings.
I'm right around 3k elevation so I bump the pressure up to 14-15 lbs for 90 minutes.
Post by: Hawgdawg on October 18, 2014, 07:58:29 PM
Post by: Nature Boy on November 14, 2014, 12:04:41 PM
Post by: billythekidrock on November 14, 2014, 04:17:10 PM
Post by: HUNTINCOUPLE on January 19, 2015, 08:58:06 PM
Post by: grundy53 on January 20, 2015, 09:48:46 PM
Post by: Fl0und3rz on January 20, 2015, 09:53:41 PM
I just canned up meat for the first time. I'm really happy with the way it turned out. Plan to do more of it in the future. I experimented with adding potatoes, carrots, onions, etc. to make a stew. I added a few stems of rosemary and thyme to the jar. Sure beats a can of stew from the grocery store!
I just make the stew, add the potatoes and carrots last, bring up the temperature, and then put in jars. The canning process will adequately cook the veggies.
Post by: Fl0und3rz on January 20, 2015, 09:55:36 PM
Post by: KFhunter on January 20, 2015, 10:01:56 PM
it's been awhile since I've had browned canned meat
Post by: HUNTINCOUPLE on January 24, 2015, 09:15:54 AM
Quick question. What is the difference in the final product between Raw pack vs Browning the meat?
Haven't browned the meat before. Only raw pack and reaaly can't see any reason to brown it? The process cooks it all completely and dissolves the tendens and stuff. No pasty ness to the meat at all. I'd try it both ways and see which you like best!
Post by: Fl0und3rz on January 24, 2015, 06:07:30 PM
http://en.wikipedia.org/wiki/Maillard_reaction (http://en.wikipedia.org/wiki/Maillard_reaction)
Post by: Stickerbush on January 24, 2015, 06:16:34 PM
Post by: grundy53 on January 27, 2015, 07:31:23 PM
Post by: billythekidrock on January 31, 2015, 06:34:42 AM
Post by: grundy53 on January 31, 2015, 06:46:25 AM
And? Did they all seal?All but one. Did another 10 pints with the rest of the meat that i had pulled from the freezer. Those all sealed. The meat turned out really good. The only problem is it needs more seasoning.
Post by: Encore 280 on January 31, 2015, 07:14:58 AM
I'm a bit of a canning newbe and made a couple of mistakes
1) use the wide mouth jars! easier to dump the contents when cooked. The narrow mouth jars you have to break up the meat or dig it out with a spoon.
2) leave a little more than 1 inch of headspace. I left a tad less than 1 inch and boiled out a mess all over inside the canner.
3) don't use reusable lids like tattler, they don't seal good with the grease that bubbles up. Next time I'll just use the old standard metal lids/rings.
I'm right around 3k elevation so I bump the pressure up to 14-15 lbs for 90 minutes.
KFhunter, if you had left more headspace do you think the Tattler lids would have been ok?
Post by: billythekidrock on January 31, 2015, 07:53:21 AM
And? Did they all seal?All but one. Did another 10 pints with the rest of the meat that i had pulled from the freezer. Those all sealed. The meat turned out really good. The only problem is it needs more seasoning.
I seldom season when canning. I prefer to season after, depending on what dish I am making.
Was there a reason you chose pints over quarts?
Post by: grundy53 on January 31, 2015, 08:22:56 AM
Post by: billythekidrock on January 31, 2015, 01:42:04 PM
I went with pints over quarts mainly for serving size. The person who usually cans our meat does pints and it works out perfect. I like to take a pint to work for lunch and it's the perfect serving size. If I'm making dinner then I just pop open two of them.
I hear ya. I used to do the same and still will once in a while, especially if I want to give a few away. But for our family of three we use quarts. Mainly for faster processing as far as filling jars.
Glad it worked well for you.
Post by: stevemiller on July 04, 2015, 05:09:29 PM
Post by: Axle on July 18, 2015, 02:28:49 PM
My old one, which is from the 70s, was going belly up. It only held 7 quarts maximum and that takes a long time when you can with small batches.
Beans may be the first to get canned this year. Then it's on to venison :IBCOOL:
Good thread :tup:
Post by: grundy53 on July 18, 2015, 02:30:30 PM
Post by: ICEMAN on July 22, 2015, 02:53:21 PM
Post by: quadrafire on August 24, 2015, 11:25:09 AM
Anyhow after trimming the fat away, I ended up with 23 pints of cubed pork shoulder. I experimented and labeled all jars, and kept notes for future reference of things I like and don't like.
I used 1/2 tsp salt with all the jars, but my other additives were:
1. Salt only
2. one clove garlic
3. clove garlic, 1/4 tsp liq smoke
4. 1/4 tsp liq smoke
5. 1 tsp taco seasoning
6. 1/2 tsp Italian seasoning
My house is right around 2200ft. So I processed @ 15 lbs for 75 min.
Haven't tried any yet, was going to let them set for a few days before "testing" the flavors.
Post by: grundy53 on October 30, 2015, 08:14:30 PM
Post by: Axle on October 31, 2015, 08:15:36 AM
I put the big canner to the test with tuna and I love that canner! Did 54 pints in 2 batches. That is the first time I've ever had every can seal and no jars break. Did some green beans too and every jar was a success. :IBCOOL:
I decided to make burger out of my buck this year instead of canning it.
So glad I bought that canner!
Post by: TheHunt on October 31, 2015, 08:40:35 AM
Post by: grundy53 on November 01, 2015, 08:22:38 AM
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Post by: packmule on November 01, 2015, 06:31:05 PM
Post by: The Weazle on November 01, 2015, 06:35:52 PM
Post by: kisfish on November 01, 2015, 06:45:28 PM
Post by: HUNTINCOUPLE on November 01, 2015, 07:10:53 PM
Post by: bigjohn98591 on November 05, 2015, 08:49:31 AM
Did 32 pints of deer meat and 14 quarts of deer stew yesterday.Looks good! Do you mind sharing the recipe or process for the stew?
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Post by: grundy53 on November 05, 2015, 08:53:23 AM
Nothing fancy. I just followed this recipe except I replaced beef with deer meat.Did 32 pints of deer meat and 14 quarts of deer stew yesterday.Looks good! Do you mind sharing the recipe or process for the stew?
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F11%2F01%2F7e81b014cac31750cd25b9785ffe2b96.jpg&hash=cdad7b991419dbf4cd2a02b1a2e4bfcf0d2ccd7a)
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http://www.homesteadingmom.com/2014/09/30/pressure-canning-beef-stew-raw-pack/
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Post by: bigjohn98591 on November 05, 2015, 08:54:35 AM
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Post by: Karl Blanchard on November 05, 2015, 09:19:00 AM
Post by: grundy53 on November 20, 2015, 07:29:13 PM
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Post by: KFhunter on November 20, 2015, 07:40:23 PM
I've already resolved myself to use wide mouth pint's next go around for serving size too.
My other half always seems to forget I have quart jars of meat sitting there handy on the shelf, I think she does it on purpose :chuckle:
It's a mental thing, she grew up with a grocery store 2 minutes away, so they never stored meat...just went next door and got a package for dinner.
Post by: grundy53 on November 20, 2015, 07:48:54 PM
just realized I have a few quart jars left from last year, better get chowin' on those.My wife is the same way. However tonight she tried it straight out of the jar and said it was really good. So maybe there is some hope for her... :chuckle:
I've already resolved myself to use wide mouth pint's next go around for serving size too.
My other half always seems to forget I have quart jars of meat sitting there handy on the shelf, I think she does it on purpose :chuckle:
It's a mental thing, she grew up with a grocery store 2 minutes away, so they never stored meat...just went next door and got a package for dinner.
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Post by: deerhunter_98520 on April 11, 2016, 08:39:24 AM
Post by: 206 on May 24, 2016, 07:50:24 AM
Post by: grundy53 on May 24, 2016, 07:56:04 AM
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Post by: lokidog on May 24, 2016, 08:21:37 AM
just realized I have a few quart jars left from last year, better get chowin' on those.My wife is the same way. However tonight she tried it straight out of the jar and said it was really good. So maybe there is some hope for her... :chuckle:
I've already resolved myself to use wide mouth pint's next go around for serving size too.
My other half always seems to forget I have quart jars of meat sitting there handy on the shelf, I think she does it on purpose :chuckle:
It's a mental thing, she grew up with a grocery store 2 minutes away, so they never stored meat...just went next door and got a package for dinner.
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Not mine, I pretty much have to hide the canned meat or she will eat it for a snack.... :chuckle: It is by far her favorite way to eat venison, even better to her than a backstrap. :yike:
Been eating vension my whole life and never tasted canned until Sunday. Did raw pack pints with 1/2 tsp kosher salt and 1/4 tsp seasoning. Tasted like stew. The juice was very good. Prolly "pull" the meat and let it soak up the juice, like I do with my canned salmon in preperation for eating. Don't know why WE never did this a long time ago.
Throw a thick slice of onion in the bottom of the jar and add even more flavor to the juice.
Post by: grundy53 on May 24, 2016, 08:34:11 AM
That's a great idea. I'm going to try that out.just realized I have a few quart jars left from last year, better get chowin' on those.My wife is the same way. However tonight she tried it straight out of the jar and said it was really good. So maybe there is some hope for her... :chuckle:
I've already resolved myself to use wide mouth pint's next go around for serving size too.
My other half always seems to forget I have quart jars of meat sitting there handy on the shelf, I think she does it on purpose :chuckle:
It's a mental thing, she grew up with a grocery store 2 minutes away, so they never stored meat...just went next door and got a package for dinner.
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Not mine, I pretty much have to hide the canned meat or she will eat it for a snack.... :chuckle: It is by far her favorite way to eat venison, even better to her than a backstrap. :yike:Been eating vension my whole life and never tasted canned until Sunday. Did raw pack pints with 1/2 tsp kosher salt and 1/4 tsp seasoning. Tasted like stew. The juice was very good. Prolly "pull" the meat and let it soak up the juice, like I do with my canned salmon in preperation for eating. Don't know why WE never did this a long time ago.
Throw a thick slice of onion in the bottom of the jar and add even more flavor to the juice.
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Post by: NRA4LIFE on May 24, 2016, 09:04:34 AM
Post by: Carp Commander on May 24, 2016, 09:31:41 AM
I have always cooked the meal, let it cool, pack it and then can it.
Can you mix all of the ingredients in their raw form, cold pack it and let the 1st and only cooking occur inside the jar?
Does it change the flavor because all of the ingredients didn't have an opportunity to "marry together" in a big pot all day?
Thanks
Doug
Post by: 206 on May 24, 2016, 09:48:43 AM
Throw a thick slice of onion in the bottom of the jar and add even more flavor to the juice.
I was thinking about that last night. Then this morning I thought about cold smoking it for an hour or so like I do fish before canning. I think the venison would take on too much smoke for this, and I don't want to ruin a good thing.
How about watching that pressure guage for over an hour while adjusting stove. Aint that a butch.
Post by: lokidog on May 26, 2016, 09:39:14 PM
Throw a thick slice of onion in the bottom of the jar and add even more flavor to the juice.
I was thinking about that last night. Then this morning I thought about cold smoking it for an hour or so like I do fish before canning. I think the venison would take on too much smoke for this, and I don't want to ruin a good thing.
How about watching that pressure guage for over an hour while adjusting stove. Aint that a butch.
Keep records of what temp you set your stove to and for how long to reach a certain pressure and where you set it to maintain the correct pressure, then just follow those guidelines later, saves a lot of eyeballing.
When canning Chili, Stews or other similar, multiple ingredient recipes are you still using a cold pack method.
I have always cooked the meal, let it cool, pack it and then can it.
Can you mix all of the ingredients in their raw form, cold pack it and let the 1st and only cooking occur inside the jar?
Does it change the flavor because all of the ingredients didn't have an opportunity to "marry together" in a big pot all day?
I've only really canned leftover soups and such and pack them hot. I think I have heard of people "cooking" it while canning. I think the flavors will marry fine as the jar usually boils for quite a while even after removing it from the canner. Just be sure to can for the time required by the ingredient that needs the most time.
Just bought fifteen pounds of chicken breast at 97 cents a pound, will be chunking and canning that tomorrow, beats the canned chicken from Costco. Then, I get to remove ten or eleven of our young roosters from the flock and can them as well.
Post by: grundy53 on May 26, 2016, 09:42:07 PM
When canning Chili, Stews or other similar, multiple ingredient recipes are you still using a cold pack method.I cold packed my stew. It turned out great.
I have always cooked the meal, let it cool, pack it and then can it.
Can you mix all of the ingredients in their raw form, cold pack it and let the 1st and only cooking occur inside the jar?
Does it change the flavor because all of the ingredients didn't have an opportunity to "marry together" in a big pot all day?
Thanks
Doug
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Post by: Remnar on May 28, 2016, 06:13:40 PM
and can't staI've done venison chunks and its turned out great...we did some burger at the same time and it turned to mush nd to eat it...also did some stew and can't get enough....when I go back to Idaho this year my mom is going to buy my second tag so she has a whole deer to can......we just canned 45lbs of chicken yesterday and a huge pot of chilli....both turned out great..I fried up some bacon and threw it in a few jars of chicken...can't wait to try that out
You can brown burger or sausage patties , and then can them . It has a better texture ,reheat in frying pan and they arent too bad . The sausage patties are great for making a quick gravy .
Post by: Time Immemorial 1855 on January 22, 2017, 07:21:54 PM
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Post by: AL WORRELLS KID on March 08, 2018, 01:27:02 PM
Doug
Post by: grundy53 on March 08, 2018, 01:28:58 PM
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Post by: Johnny Doe on May 03, 2018, 01:05:29 PM
I've been going through the freezer and canning everything older than a year, doing the raw pack method and it has been awesome! I was afraid to try using a pressure canner/cooker before, but with our new "Power Pressure Cooker" (off brand Instantpot) its as simple as sanitizing jars, raw packing, adding a little water to the pot, and hitting the "canning" button for 75mins. So Good! :IBCOOL:
What does everybody add for flavor? I tried throwing in some store bought pepperoncini's into the last batch and that turned out good!
Post by: NRA4LIFE on May 03, 2018, 01:27:14 PM
Post by: Buckmark on May 03, 2018, 02:03:15 PM
The Instantpot craze has me all about canning some deer and elk meat!Using electric pressure cookers to can low acid foods (red meat, fish and poutry and all veggies, except tomatoes is a no no) :bdid:
I've been going through the freezer and canning everything older than a year, doing the raw pack method and it has been awesome! I was afraid to try using a pressure canner/cooker before, but with our new "Power Pressure Cooker" (off brand Instantpot) its as simple as sanitizing jars, raw packing, adding a little water to the pot, and hitting the "canning" button for 75mins. So Good! :IBCOOL:
What does everybody add for flavor? I tried throwing in some store bought pepperoncini's into the last batch and that turned out good!
even if they have a "canning" button.....
https://nchfp.uga.edu/publications/nchfp/factsheets/electric_cookers.html
http://extension.wsu.edu/benton-franklin/wp-content/uploads/sites/27/2013/12/electric-pressure-cookers-and-canning-times-font-.pdf?x56665
Post by: Johnny Doe on May 07, 2018, 01:25:08 PM
Using electric pressure cookers to can low acid foods (red meat, fish and poutry and all veggies, except tomatoes is a no no) :bdid:
even if they have a "canning" button.....
https://nchfp.uga.edu/publications/nchfp/factsheets/electric_cookers.html
http://extension.wsu.edu/benton-franklin/wp-content/uploads/sites/27/2013/12/electric-pressure-cookers-and-canning-times-font-.pdf?x56665
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Great! >:( :bash: Back to being scared of Botulism again. Thanks for the update!
Post by: treefarmer on May 07, 2018, 07:24:00 PM
Post by: NRA4LIFE on May 07, 2018, 08:03:44 PM
Post by: Remnar on May 13, 2018, 07:37:54 PM
Using electric pressure cookers to can low acid foods (red meat, fish and poutry and all veggies, except tomatoes is a no no) :bdid:
even if they have a "canning" button.....
https://nchfp.uga.edu/publications/nchfp/factsheets/electric_cookers.html
http://extension.wsu.edu/benton-franklin/wp-content/uploads/sites/27/2013/12/electric-pressure-cookers-and-canning-times-font-.pdf?x56665
Dont be scared . Botulism is rare with proper canning techniques(ball canning book:example) if done right no higher risk than comercialy canned goods , but for sure no joke . Canning with a pressure canner really isnt that daunting . Cant set it and forget it , but worth it in my OP .
Great! >:( :bash: Back to being scared of Botulism again. Thanks for the update!
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Post by: HarboritE on December 02, 2024, 09:21:12 PM