Anyone here can their own meats or stews?, page
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ATS Members have flagged this thread 2 times


reply posted on 5-2-2012 @ 12:08 AM by rickymouse
reply to post by Rocketman7
I make a big pot of soup at least once a week. I gotta learn to can next summer. I've been collecting some mason jars and lids but I gotta get a friend of mine to come teach me.


reply posted on 5-2-2012 @ 12:47 AM by Rocketman7
Originally posted by jude11
I can any meat possible. Wild meat is always best IMO.

A 500ml mason jar is great for a few meals for a few people with some sides to accompany. The meat in this amount is not the main but rather a taster.

There is also a better way to do it besides the bernardin jars. Look for the new method of self sealing jars. No boiling or rings to deal with. Can't remember the name of the manufacturer but a quick google will do it. I'll try to come back with more info as I am busy right now but good luck!

BTW, Canned Pork Hocks and Elk...Rock!

And yes, chicken gizzards...Oh My!

Peace



edit on 5-2-2012 by jude11 because: (no reason given)


Thanks, at least thats a start.

I just read you cannot can anything with flour or dairy in it.
Official Home canning guide
I guess I better download that website with my Website Downloader for Windows program. (its free get it and do it)

If you get Website Downloader, it has a bug. Every time you want to download a website, you have to reinstall it which takes 30 seconds. Its worth the effort. I just downloaded that entire website on canning in another 30 seconds. 30 seconds to reinstall and 30 seconds to download all those pages.
Its education, and for your own use, and I think government, so its probably fine to do it as a reference.
edit on 5-2-2012 by Rocketman7 because: (no reason given)



reply posted on 5-2-2012 @ 12:53 AM by litterbaux
reply to post by Rocketman7


This isn't really an answer but from my experience its easier, safer and less expensive to just dry meats. Canning meat has all kinds of potential problems, including death ie botulism.

Be very careful.

Just to add, pressure canning is the only way to can meat safely. I have a pressure canner but my glass flat top stove takes an eternity to get the pressure up high enough to can meats. I freak out a little over vegetables, I wouldn't dare meat. That's just me.


reply posted on 5-2-2012 @ 01:17 AM by rebellender
reply to post by Rocketman7


we dont can meat...bad juju...we will smoke it if need be or do without. Canning is cool if you are bugging in..To each his own


reply posted on 5-2-2012 @ 01:17 AM by Rocketman7
Originally posted by litterbaux
reply to post by Rocketman7


This isn't really an answer but from my experience its easier, safer and less expensive to just dry meats. Canning meat has all kinds of potential problems, including death ie botulism.

Be very careful.

Just to add, pressure canning is the only way to can meat safely. I have a pressure canner but my glass flat top stove takes an eternity to get the pressure up high enough to can meats. I freak out a little over vegetables, I wouldn't dare meat. That's just me.


Well since there may be no electricity in the future, I don't see as how we have much of a choice.
It may be dangerous, but the shelves are full of canned goods and its done everywhere every day.
Its just a matter of doing it properly.

I think pressure cooker, and cooking the food well, and for a couple hours, like a good beef stew or spagetti sauce. Whatever it is, you probably have to have sauce in it, so there is no air.
Thats fine with me.
So I would cook the meal for a few hours, then, use the pressure cooker to sterilize the canning jars, then put the food in the jars, and whatever the instructions say on that website I guess.
Let me see what they say...
It can be done



reply posted on 5-2-2012 @ 01:42 AM by litterbaux
reply to post by Rocketman7


People were drying meats for a long time without electricity. If anything, canning is the newer form of food preservation.

On the canner, most of them work great. Keep in mind tho, if you don't have the right kind of stove they can be more difficult to use. Like I said before, my glasstop stove sucks. I use to have the electric elements and it worked a lot better.
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