Home canning processing of meat and poultry!greenspun.com : LUSENET : TimeBomb 2000 (Y2000) : One Thread
I am looking for URLs or websites on simple home canning or processing methods for meats and poultry. Fruits and veggies are no problem as I have been doing those things for years. I am more than willing to share my knowledge with others. I have both a pressure canner and hot water bath supplies. Poultry goes in sale a lot and I want to take advantage and stock up.
-- Racegun (email@example.com), April 15, 1999
-- Taz (Tassie@aol.com), April 15, 1999.
Look up: mrssurvival.com There is a lot of info on the Canning Discussion Forum at this website.
-- sally (firstname.lastname@example.org), April 15, 1999.
Here is an MSU Extension link:
Preserving Food Safely
-- Ray (email@example.com), April 15, 1999.
A few months ago I started canning meat and poultry. I didn't have good instructions, so more or less experimented. I found out it is easy and practical, however, you MUST have a pressure cooker/canner.
One "mistake" I made at first was that I fully cooked the meat. Since it cooks further during the canning, it is best to undercook it (appoximately 2/3) before jaring.
Fill hot, sterilized jars quickly with almost cooked meat, fill to within 1 - 1 1/2 inches from the top with either broth or water and process according to time and pressure listed in your instruction book.
I have had great success with this, and since meat was the one food group I was particularly concerned about for Y2K, its taken a big load off my mind!
-- Sheila (firstname.lastname@example.org), April 15, 1999.
Racegun - My parents have given me their elderly pressure canner. Do you have any suggestions for how I can tell whether it is still safe to use (e.g., whether the rubber gasket should be replcced)? I'm very worried about explosions.
-- Brooks (email@example.com), April 15, 1999.
I know that the rubber gasket should be replaced at least every 2 years or sooner if needed.
-- justmy (firstname.lastname@example.org), April 15, 1999.
Test the canner by filling it with water about a quarter full and putting on the lid with gasket et all and bringing it up to pressure. If it hoids pressure correctly then it probably is safe.... however if not then use it for waterbath processing and get a new canner. A little money now is a lot of food later! Otherwise if you are suspicious of the gasket find out the maker of the canner and see if you can find parts for that size. Sears has parts for just about everything and I'm sure other mfgs do also.
-- Racegun (email@example.com), April 15, 1999.
"Presto" makes a lot of the pressure canners in the US. If you have the instruction book that came with the canner, the model and part numbers are in the back. You can order directly from them at 800-877-0441
-- marsh (firstname.lastname@example.org), April 15, 1999.
Mirro also makes canners, that is where I got my new gasket. I have not cooked my meat first at all. Just cut into small pieces. I do cook and debone poultry first, but that is all. When doing beef and pork, I cook the bones and use that broth to fill the jars. A friend of mine has been doing this for years, got her technique from a friend in Alaske who has also done it for years. Make sure you process it for a full 90 minutes at the proper pressure for your altitude. I normally add 4-5 lbs of pressure so I don't have to worry about it sinking below the minimum #. Season your meat in the jar and you won't even have to worry about that when you go to eat it. We have tried some of it, thickening the broth with a little cornstarch and putting it over rice. YUM . . . I'm getting hungry!
-- winna (??@??.com), April 15, 1999.
great site for canning,prep etc.
-- kevin (email@example.com), April 15, 1999.
On that older pressure canner....even if you can get the ring replaced, you might want to have the pressure valve tested. The company will maybe do this for you.
I recently bought ($124 dollars) (includes shipping) a model 921 All American from the Wisconsin Aluminum factory, PO Box 246 Manitowoc WI 54221-0246. 920-682-8627. They don't take plastic.
I also bought a new gauge and a new pressure valve for my 25 year old All American. For serious canning.....two is really neat!
But....I noticed in the manual they send, that if your pressure cooker has ever been dropped...they want to check it for you...for free....So when considering using a resurrected canner from somebody's basement....do you know for sure how it has been treated. Cast and machined alluminum can be very brittle, and can develop a hairline crack if dropped....which could lead to a nasty explosion.. (I have no connection to them)
When doing meats....there is hot pack and raw pack. Hot pack is partially cooked meat, usually boneless, packed into the jar loosely, with cooking juices added. Raw pack is just that...raw pieces of meat, bones and all.
However, with raw pack, most of my books, all based on USDA, say to "exhaust" or let the product simmer in the jars in the canner without the lids until it reaches a temperature of 170 degrees....about 75 minutes. Then take the jar out, put the lid and ring assembly on, and fit the lid on.
I also found that the headroom is very important in meats or other dense foods. Once inch is good...but it really must be an inch.
90 minutes at 10 lbs pressure. Be very clean in preparation.
-- Mary (CAgdma@home.com), April 15, 1999.