Post by Deleted on Nov 26, 2012 21:09:36 GMT -7
I used pint jars, and did not pack them as tight as I could have...but I put enough in each jar to suit me as an individual.
Cleaned all fat and sinew off the meat and cut it into bite size or slightly larger pieces.
Loosely pack the jars leaving 1" head space. DO NOT add water or any liquid, the meat will produce its own liquid.
Place the metal plate in the bottom of the pressure canner. Add water as recommended (mine is a 16 qt Presto and recommends 3 quarts water in the bottom). Set the jars in the pot. Secure the lid on the canner and be sure to carefully follow the directions with your canner. If you have the same kind I do, I will be happy to tell you what the directions say. After it reaches 11-12# of pressure, I counted for 75 minutes. Then let it cool down on its own.
After it has sufficiently cooled, you can safely remove the lid and remove the jars from the pot to cool covered in a draft free place. Once cooled, you can label and store them.
As you can see, there is shrinkage and the meat produces its own juices. Be sure not to over pack the jars or the will burst, but they can hold more than I added, obviously.
This is not the best tutorial...but maybe it gives you an idea of how easy it is to can your meat. You can also thaw out frozen foods and can them as well, should the power go out. Just DO NOT use a pressure canner over a propane burner such as for a turkey fryer!!! However very carefully over a wood stove is doable. Make sure you do NOT walk away from the canner. You MUST babysit the pressure constantly!!! Not doing so is what gets people seriously hurt, as well force cooling one or opening before it is completely cooled properly. Use common sense and DO NOT try to cut corners. The meat comes out tasty and tender and ready to eat from the jar or add to stews and stir fries and such! It's good eatin'!!
Cleaned all fat and sinew off the meat and cut it into bite size or slightly larger pieces.
Loosely pack the jars leaving 1" head space. DO NOT add water or any liquid, the meat will produce its own liquid.
Place the metal plate in the bottom of the pressure canner. Add water as recommended (mine is a 16 qt Presto and recommends 3 quarts water in the bottom). Set the jars in the pot. Secure the lid on the canner and be sure to carefully follow the directions with your canner. If you have the same kind I do, I will be happy to tell you what the directions say. After it reaches 11-12# of pressure, I counted for 75 minutes. Then let it cool down on its own.
After it has sufficiently cooled, you can safely remove the lid and remove the jars from the pot to cool covered in a draft free place. Once cooled, you can label and store them.
As you can see, there is shrinkage and the meat produces its own juices. Be sure not to over pack the jars or the will burst, but they can hold more than I added, obviously.
This is not the best tutorial...but maybe it gives you an idea of how easy it is to can your meat. You can also thaw out frozen foods and can them as well, should the power go out. Just DO NOT use a pressure canner over a propane burner such as for a turkey fryer!!! However very carefully over a wood stove is doable. Make sure you do NOT walk away from the canner. You MUST babysit the pressure constantly!!! Not doing so is what gets people seriously hurt, as well force cooling one or opening before it is completely cooled properly. Use common sense and DO NOT try to cut corners. The meat comes out tasty and tender and ready to eat from the jar or add to stews and stir fries and such! It's good eatin'!!