Hello Folks
There was a question asked about meat going stringy after pressure canning in soups or stews..
The answer that came back to start the meat packing raw into the jar, then pour over the hot broth/veggies and pressure can per your needs and then gently with as little stiring as possable to stop them from breaking up..
Anyone else have any hints or tips in regards to this subject?
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Thanks for the input. The whole chickens I did in broth turned out really well. I guess I pushed the envelope too far when I tried to use the cooked turkey, which then became soup into jars. It is very edible so not a waste, but it just doesn't look as nice as it could. Next time, I will start with the raw pack. 😀
"It's better to look ahead and prepare than to look back and regret"
I am going to make turkey soup on Friday with a bunch of friends. I cooked the turkey last week and froze it and froze the broth as well to save some time and some mess this week. I hope ours turns out better than yours did 🙂 When I canned turkey in the past I have not had a problem with it getting stringy...I don't know why 🙂 I guess we'll see what happens!
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*´¨`•.¸¸Anita <>< *.•´¸¸¨`*
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Quack, Cluck, Moo, Hee-Haw, Meow and Baaaaaaa from Shalom Engedi Farm
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I can't tell you how fascinated I am with this. I've had this enormous pressure canner - it can fit 7 quart jars - for years that just sits doing nothing and I've used it once.
Those of you who do this. How does the meat come out afterwards? I seem to have this thought that it's all mushy and like boiled chicken or something. What would be a good meat to "cut my teeth" on so to speak, like easy to have a go at and experiment?
Runs With Scissors
runs with Scissors
To me, a perfect meat to cut your teeth on is one of those super cheap pork tenderloins they put on sale every two months, trim the fat off, and cube the meat into 1 inch by 2 inch peices, pack raw, with broth over it, and pressure can per your instructions.. it will end up a clumb floating in the broth, the broth/gel is perfect for making a gravy or into soups or stews, remember you are just wanting to heat this meat again, not cook it.. so its added at the end and heated though, not added and then have everything cooked with it.
Can pints, not quarts while learning and if you have extra jar space, just pressure can water for putting up.
FG
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