Yeah, no problem, but when people ask for a recipe and then others bring the 'liability' issue into things they should probably do their own research.
Personally I have no problem with it, but if someone doesn't trust someone else's recipe, or advice about anything, then they need to do their own research. That's all I'm saying.
Ohhh.... And then *just now* I realize that Crybaby brought up that stuff about his own recipe 🙄 so don't I feel smart. 😀 Sorry folks...
For what it's worth, I am testing the canner with some of last years white tail stew meat. I used a beef broth (MSG free) and apple cider vinegar to pack it. We'll see how it turns out.
And for what else it's worth, I'd be interested in your method, too, Cry. If you could even point us to the recipe somewhere else. Cheers.
yeah I was going to say... i never asked for it lol
when canning meat, do you have to pack it in with liquids like broth and vinegar? or could you just stuff the meat into the can and seal it? I plan on starting to learn how to can soon, and would like to practice on some store bought meats before I eventually start being able to bring in my own game meats.
any recommendations on a good quality, inexpensive canning system or techniques?
See you all after.
Whipped up a batch of Yak Pork Belly sausage. Smoking will be done tomorrow.
_________________
Deep in the night you will look into the ever looming dark and despair, and think...
"Damn it, I should have listened to Crier.... that bastard is brilliantly gifted with "supernatural common sense."
besides the usual smoking and drying, back home we used to preserve pork for winter in lard. You fry the meat and sausages and put them in jars, melt the lard and pour over the meat. They need to be stored in a cool place. Also we used to marinate fish by boiling it in water mixed with oil, vinegar, spices and onion and then you keep it in jars in a cool place also. I can get more details on the recipe if anyone interested.
yeah I was going to say... i never asked for it lol
when canning meat, do you have to pack it in with liquids like broth and vinegar? or could you just stuff the meat into the can and seal it? I plan on starting to learn how to can soon, and would like to practice on some store bought meats before I eventually start being able to bring in my own game meats.
any recommendations on a good quality, inexpensive canning system or techniques?
Here is a link to the meat section of the USDA Guide to Home Canning. This should answer a lot of your questions.
https://docs.google.com/file/d/0BxoYuV5HXXpEZWQ0NWExMTctNDgxMi00ZjIwLTk2ZjQtZmRhNjU0YTY2MzAx/edit
As for a starter canning setup, a Presto canner will suit the needs of someone starting out. If you want to spend a bit more cash for better quality, then look for All American.
You could start with a water canner for things like jams and pickles, they are about $20. I bought my All American canner for $30 used, and ordered a replacement weighted gauge online for$40. They retail for over $300. I see them on kijiji from time to time.
The Ball's Blue Book of home preserving is one of the best books on the subject.
You do have to pack meat in liquid, then process in a pressure canner. I know there are lots of older recipes for just using a water canner for meat, but all the 'official' data says it's not safe for low acid foods like meat.potatoes/tomatoes, etc. You do not need to add vinegar with a pressure canner, I just added some apple cider vinegar for flavour because my favourite deer steak marinade is made with apple cider vinegar, oil, & salt/pepper.
You can pickle meat, too, and presumably process in a water canner (like pickle herring or whatever) but I haven't done it and don't know anything about it.