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Country Discussion Topics
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Pressure Canning Meat
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Todd    Posted 09-15-2001 at 11:16:59       [Reply]  [Send Email]
Hi,

I decided to pressure can some meat this year. I have a dial pressure canner. An old recipe book for canning things said that if I'm going to raw pack the meat, that I will need to put it in the jars and boil the jars with out the lids on till the pinkness is gone, then put the jars with the lids on and pressure cook them. Most of the advice on the web does not mention boiling the meat prior to pressure cooking it for raw packing. So my question is, do I just pack it in and pressure cook it or boil it first?

Thanks
Todd B


Tom A    Posted 09-17-2001 at 06:57:25       [Reply]  [Send Email]
We started canning fairly seriously about 2 years ago with no experience.

Bought the 'Ball Blue Book' which has been considered 'the Bible' of home canning (My mom used to use it years ago). The newer editions also cover freezing and dehydrating along with canning.
It is very well done, easy to follow, and only costs less than $10. Has quite a few recipes along with the 'how to' of doing it safely.

Tom


IHank    Posted 09-15-2001 at 17:49:07       [Reply]  [Send Email]
Todd- I went thru this last winter and some posts might still show in the archives.

A short answer-

Plan A- Prep the meat with spices and marinade per your preferences but keep it cold. Pack it into wide mouth pint jars leaving only a little space at the top. Use a clean paper towel wipe the jar top clean, then drop on a lid and screw down the ring. Pressure cook per the book, as to time and pressure. The pressure inside the jar will be matched by pressure in the cooker and if taken up and down slow on temp no jars should explode.

Plan B- Do the same prep as in Plan A. Leave the jar lids off and cover with aluminum foil. Bake on a cookie sheet for at least 2 hours at at least 275 degrees. Pull the jars from the oven while hot and bubbling, use a clean paper towel to wipe the jar top, quickly put on the lid and screw down the ring.

Let the jars cool slowly. You'll hear a "clink" as the vacuum in the jar indicates a good cook and a good seal. Next day remove the rings and give the oven baked jars a gentle scrubbing to remove cooking splatter not captured by the aluminum foil. Any bad seals should be noticed when you remove the rings. If you get one just eat it for supper and put the rest in your pantry for good eating later on. Yummy stuff! IHank


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