Usually when you buy a Pressure Canner, it comes with a book with instructions and Recipes...You CAN NOT use a water bath canner for meats and fish...It will spoil or cause Botulism which is deadly !
I reccommend an ALL-American Canner first, or a Large PRESTO canner. Any pressure Canner has to be able to go to 15 lbs of pressure to process certain foods. 20 to 24 Qt. Canners are the best !
Rich
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[I]You know you might be facing your doom,when all you get is a click when you're expecting a BOOM!:( [/I]
My wife and I have been canning meat(Roast beef or Pot Roast) for several years now. We usually follow the recipes in the canning booklet and sometime place a little Italian spices in the meat and it comes out fine. This makes a quik and nutricious meal with some macaroni or noodles. Haven't tried ground beef, though. We have canned corn, tomatoes, beans, salsa, pickles, but like the beef. Go to the manufacturer's web-site for more recipes.
Unfortunately, we were not able to get out and deer/elk hunt as planned this past hunting season, and therefore didn't get the extra deer/elk meat for our food storage.
Plan B, until we can get out hunting next season: during our last two visits to the LDS Cannery, we purchased cases of canned pork chunks and ground beef. We experimented with using both products and found them to be high quality and they tasted good. They were temporarily out of turkey and chicken chucks, because they're so popular they go fast, and we'll look forward to trying them too.
Thumbs up to the folks at the LDS Cannery for providing a quality product at an affordable price.
As a standby for wild meat in the freezer, we're going rabbit hunting tomorrow. I've gotta introduce my wife to how rabbit (cottontails - have found jacks too stringy and tough) can be prepared to be a delicious meal item.
Last edited by LiveToShoot; 01-18-2008 at 07:46 PM.
Usually when you buy a Pressure Canner, it comes with a book with instructions and Recipes...You CAN NOT use a water bath canner for meats and fish...It will spoil or cause Botulism which is deadly !
I reccommend an ALL-American Canner first, or a Large PRESTO canner. Any pressure Canner has to be able to go to 15 lbs of pressure to process certain foods. 20 to 24 Qt. Canners are the best !
Rich
Actually canning meat or fish is done at 10lbs pressure, usually for 90 minutes. The difference between your garden variety Presto pressure cooker and a similar pressure canner, regardless of size, is the pressure regulator, the bit that sits on the vent pipe. Pressure canners provide an option for 5, 10, or 15 lbs. A standard pressure cooker works at 15 lbs.
However you can, can meat in a standard pressure cooker. Go to the presto website there is a brochure you can request which explains the process.
Thanks again for all the info everyone. I ordered a 23-qt Presto at a GREAT price yesterday so I'm looking forward to a pantry full of our canned veggies from our garden and meat from our hunts this year. Hooray!
__________________
Well behaved women rarely make history!
It is a lot of work , but the rewards of self canned foods make it very worthwhile...We can Salmon, Halibut,smoked Salmon, Boiled peanuts, Pickled beets, homemade salsa, jellies, Jams, and moose and caribou too. Eat like a king all winter long !
Good Luck...
Rich
__________________
[I]You know you might be facing your doom,when all you get is a click when you're expecting a BOOM!:( [/I]
we use to make our own dryed italian sausage after drying for a about 6 weeks we place them in caning jars fill with olive oil let it sit for a day or 2 to saturate into the sausage top off the canning jar with more oil tighten lid, you should store in cool dry place will last for a year or so! you can do this with home made cheese also has a great taste.
Well a southern method of making/storing sausage might just upset a few of our yankee cousins but here goes!
After grinding the meat/seasoning mix and stuffing the casings ( for those with weak consituitions I won't say what the casings actually are) the links were twisted and coiled into a heavy crock in layers, in between layers a thick layer of lard would be poured covering the sausage then another layer was laid until the final layer that was finally covered by a thick layer of lard and the crock was covered and stored in a dark cool place. The sausage removed and cooked as it was needed in layers lasted for months with no more preparation/preservation than that....
__________________ "You can have my Freedom when I'm done with it!"
Well a southern method of making/storing sausage might just upset a few of our yankee cousins but here goes!
After grinding the meat/seasoning mix and stuffing the casings ( for those with weak consituitions I won't say what the casings actually are) the links were twisted and coiled into a heavy crock in layers, in between layers a thick layer of lard would be poured covering the sausage then another layer was laid until the final layer that was finally covered by a thick layer of lard and the crock was covered and stored in a dark cool place. The sausage removed and cooked as it was needed in layers lasted for months with no more preparation/preservation than that....
Sounds reasonable to me. After all, originally the high fat content of sausages was so it would act as a sealer and preservative, if I understand my food history correctly. Same thing with pemmican.
Well it is to be remembered that most hogs butchered on the farm were done in the mid to late fall during much cooler weather which I assume enhanced the process.
__________________ "You can have my Freedom when I'm done with it!"
no ezearln your way of making sausage sounds good to me, other then guns we appear to have another thing in common, stomach intestins have been used for years as sausage casings, funny thing tho these up state NY cattle die and get butcherd the same as their southern cousins! and many of us have discovered at a very early age that beaf comes from a farm/ranch, not in styrofoam and plastic wrap just as our southern cousins discovered this early in life!!!
eggplant, zuccini can be dryed in cheese cloth and later used by par boiling
proscuto is nothing more then dryed ham in a salt and pepper brine!
Last edited by mym1a; 02-08-2008 at 02:54 PM.
Reason: Automerged Doublepost
LMSAO well mym1a I reckon that you is a rural yankee rather than one of the dazzling suburbanites I too often encounter online. Your point about folks knowing beef/pork/chicken/turkey etc... etc... comes from a farm or ranch and doesn't appear magically or through chemistry in some styrofoam tray is well taken. More parents and Grandparents should be educating the kiddos to this fact rather than just shaking their heads in disbelief...
Just a question have you ever enjoyed the unique and fantastic taste of a southern country cured ham such as a Smithfield or Peanut City? (Dry cure)????
__________________ "You can have my Freedom when I'm done with it!"
LMSAO well mym1a I reckon that you is a rural yankee rather than one of the dazzling suburbanites I too often encounter online. Your point about folks knowing beef/pork/chicken/turkey etc... etc... comes from a farm or ranch and doesn't appear magically or through chemistry in some styrofoam tray is well taken. More parents and Grandparents should be educating the kiddos to this fact rather than just shaking their heads in disbelief...
Just a question have you ever enjoyed the unique and fantastic taste of a southern country cured ham such as a Smithfield or Peanut City? (Dry cure)????
thank you ezearln I take that as a compliament
Quote:
Originally Posted by ezearln
LMSAO well mym1a I reckon that you is a rural yankee rather than one of the dazzling suburbanites I too often encounter online. Your point about folks knowing beef/pork/chicken/turkey etc... etc... comes from a farm or ranch and doesn't appear magically or through chemistry in some styrofoam tray is well taken. More parents and Grandparents should be educating the kiddos to this fact rather than just shaking their heads in disbelief...
Just a question have you ever enjoyed the unique and fantastic taste of a southern country cured ham such as a Smithfield or Peanut City? (Dry cure)????
I have had southern cured ham I couldn't tell you if it was a smithfield or peanut city, however gobbers in coke yeah that i do recall having!!
Last edited by mym1a; 02-08-2008 at 03:06 PM.
Reason: Automerged Doublepost
