| Canning meats [message #27705] |
So, 30 Januar 2005 03:17 |
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I would like some ideas about canning different types of meats from those of
you that are experts at canning. What types of meats, stew meat, hamburger,
venison, pork, fish and etc. and how do you go about the process. I am
interested in getting started with canning all types of meats.
Thanks,
Faye
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| Re: Canning meats [message #27707 ] |
So, 30 Januar 2005 04:07 |
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The manufacturer of my canner included an instruction book that had
directions for each type listed (and there were quite a few). I also
inquired on the internet and got some information that was useful.
Dwayne
"Faye" <fkillian [at] bayou.com> wrote in message
news:T-GdnROcF4c93mHcRVn-uA [at] www.bayou.com...
>I would like some ideas about canning different types of meats from those
>of you that are experts at canning. What types of meats, stew meat,
>hamburger, venison, pork, fish and etc. and how do you go about the
>process. I am interested in getting started with canning all types of
>meats.
> Thanks,
> Faye
>
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| Re: Canning meats [message #37037 ] |
Mo, 14 Februar 2005 20:14 |
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Faye wrote:
> I would like some ideas about canning different types of meats from those of
> you that are experts at canning. What types of meats, stew meat, hamburger,
> venison, pork, fish and etc. and how do you go about the process. I am
> interested in getting started with canning all types of meats.
> Thanks,
> Faye
>
>
Just a couple of things before I address your concern. There are two
methods of canning: boiling water bath (bwb)or pressure. Boiling water
bath is used for high acid foods like fruits and pickles. Meats and
most vegetables need to be pressure canned because they are low acid. My
pressure canner came with a manual that included a canning guideline for
meats and fish as well as tested recipes. You can get the same
information online at the USDA website. I have canned chicken, chicken
broth, stew,and some soups containing meats as well as several types of
vegetables, mushrooms, soups, and two types of beans.
A few good resources:
1) Ball Blue Book published by Alltrista Corp (2001); this is a must
have! It gives tested recipes and lots of good tips. Most consider it
the bible of canning.
2) Putting Food By by Ruth Hertzberg, Beatrice Vaughan and Janet Greene
(1973); this is an older must have and a very good resource, however I
recommend confirming timing with the USDA site just in case.
3) Preserving Summer's Bounty pub. by Rodale Press (1998); I find this
book very informative with lots of good recipes including ways to use
your preserves
4) Company's Coming, Preserves by Jean Pare (1994); lots of great recipes
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