Canning meat
Given @Marjory Wildcraft's video messages and Lynnette Zhang's interview, this might be a timely read.
My pressure canner just came in yesterday. I got a Presto, since I don't know enough to warrant the dollars spent on an All American. I bought it mainly to can low acid veggies. But, with the price of meat rising..........
Feel free to add recipe suggestions.
Comments
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I absolutely agree! I love my pressure canner. It really does save money, makes it easier to store meats, but my favorite is having a quick dinner ready on the shelf.
There are tons of great recipes. A family favorite over here is traditional done with venison but could be done with beef and is super simple. My husband grandmother used to make it and the family kept the tradition going. She would can the venison (raw) in cubes the size of stew meat. Then when they wanted to eat it she would pat the pieces dry, bread them, then pan fry them just long enough to cook the breading. We just add some sort of veggies as a side and we have a quick easy dinner that tastes fresh and the meat is so tender.
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I have never tried canning meat. It makes me a little nervous. I wish I knew someone that could teach me how to do it.
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@karenjanicki the pressure canning class in the academy has a really great crash course in canning meat. I was so nervous the first time I used my pressure canner! With experience came confidence. I'm so grateful for the people here on the forums that encouraged me to just jump in and try it. If I could I would love to be there to support you in learning to can meat. Unfortunately, that is not an option but I will tell you that you can do it! I have confidence in you.
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Congratulations on your new canner purchase @RustBeltCowgirl. I'm sure you are going to enjoy it.
I've canned salmon, chicken, venison and beef. I like to shred canned meat, after canning (you could use venison, beef or pork). Then add BBQ sauce, heat and you have a really quick pulled meat on a bun.
A jar of meat with a jar of potatoes and a jar of mixed veg makes a great quick stew.
A quart of canned hamburger (pre browned before canning) can be thickened with a bit of flour and then used as filling in meat pies or pastry rolls.
Canned salmon wrapped in puff pastry (Salmon en croute) is very good. I mix mine with a bit of veg and a cream cheese sauce before wrapping.
I have a lot of meat in freezers (3) and it is comforting to know that if we were to have any kind of extended power outage, I can get the canner out and before the freezers thaw completely, I can have it all safely preserved.
@karenjanicki There really is nothing to fear. It would be very rare to have an issue. Canners are very safe and as long as you follow the instructions and recipes you will have no problems. Have you checked out the Academy courses on canning? One for water bath and one for pressure.
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@torey When you pre-browned the ground beef, did you add any seasoning to it? And what type of liquid did you pack it in?
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@karenjanicki Slight problem with the canning classes. Water bath canner is missing one blog link for lesson 2. The pressure canner course has no blog entries listed for lesson 2. But the video is available for both.
Request to check into it has already been forwarded to @Merin Porter.
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@RustBeltCowgirl I usually just add a bit of salt for seasoning cause then I can add seasonings of choice when I open it. Makes good taco filling, too.
I deglaze the pan with a bit of red wine and then add enough water (to come to a boil) that will cover the meat in the jars.
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Great info. This year I plan to can more meat and free up freezer space and with ther electirclo outages we can have it's a safe practice to have as much canned or dried as possible
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Ive had my 24qt presto canner since Feb2020. Here in the UK proper glass jars are phenominally expensive compared to the US. It is always a rude shick when folks move here and find prices are so high you may as well sell a kidney. Not to mention trying to buy a canner.
i finally GOT THE GUTS UP TO BUY SOME JARS AND OPEN THE CANNER. Im part of a UK canning group. There are more of us than I ever thought. So come Wednesday I am canning chicen casserole and Taco ground beef.
Bit exciting really .. so good luck with your canning xxx
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@Sara W. The first time is the hardest becuse its so new but its easy if you just follow instructions and don't rush. Being part of a canning group would be cool.
Good luck!~
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Thanks so much for the heads up! We're working to get these fixed. :)
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No not yet but that is definitely something I should do. My sisters bought be a pressure canner for my birthday last year but I haven't used it yet. I want to learn but I'm a bit paranoid. We didn't grow up doing these things so alot of this is still so new to me but I'm hoping to expand my skills over time.
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Thank you for letting me know!
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@karenjanicki Found this website that might interest you. Lots of canning info.
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Congratulations on your new canner! I'm sure once you get started you will find it indispensable.
I absolutely love my canners! I have three All Americans. The first one I bought new, it was the 930 model. Then I found one at a garage sale, it was the 921, and for Christmas last year I was gifted the 910.
I use them all, sometimes more than one at a time. I knew nothing about canning when I started. Just figured we were living off grid and it would be an easier way to safely store and stock up when I could.
Did a lot of online searching, watching videos and join several canning groups. After awhile I left the groups that did not suit me or had too many dramas or unsafe practices. The more I learned the easier it was to decide which groups I fit with best. I learned so much this way and had a large number of folks whom I came to trust that I could call on if I had questions.
I have canned everything from ground beef to beef stew, jams and jellies to soups. Have never canned fish or seafood as salmon is the most common to can here and most available, however my husband does not care for it.
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@torey @vickeym With only 3 of us in the household, would you recommend canning the meat in pint sized jars instead of quarts? My father does not like left-overs and my mother "forgets" what is in the fridge. I hate the amount of stuff I end up throwing out because they don't eat it.
I work a full time job and then come home to deal with putting dinner for two on the table. I eat a big lunch and have a very light dinner when I get hungry.
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@RustBeltCowgirl Sure. Pints are enough for a lot of things. A pint of hamburger is enough to add to a jar of tomato sauce for a quick, easy spaghetti meal. A pint of meat, shredded with sauce, would be enough for 3 really good sized pulled meat buns. When I do fish it is in half pints.
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llect equipment like that!
Hey @vickeym I love that collection. My favorites times are canning with a bunch of friends and doing a big batch all at one. So extra equipment is super helpful.
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Any suggestions on canning roasts? I can always cut it up into stew chunks; but would like to have actual individual serving size pieces.
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@RustBeltCowgirl you can do it in large chuncks, one serving per pint jar. Check this out http://canninggranny.blogspot.com/2011/04/pot-roast-in-jar-canning-roast-beef.html?m=1
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Thanks @Michelle D I found some nice little marinated tenderloins on sale today. Cut in half, they should fit one half to a pint jar. Shouldn't need any extra salt, just some water to fill up for head space. Also grabbed a package of pre-cut stew meat marked down $2 for the package. That will probably go in a quart jar with beef bullion/stock and some onions.
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RustBeltCowgirl Yes, I agree with Torey. The size jars you use are totally up to you based on how much each person will eat and how many people you are feeding as well as storage space and how many jars you have or will need.
We love leftovers so, if I have a lot of something to can I will usually use quarts. However, for some things a quart is just too much for one meal and not enough for two. Someday, I will get a chance to buy a bunch of the jars that are around20 or 24 ounces each. Can't remember which right now.
I usually don't add much for seasoning in the jars. That way it is more versatile later and I don't have to worry that the flavor will change as some herbs and spices can get stronger or weaker and even occasionally an off flavor after canning and leaving in the jar. So I add my seasonings to the individual meals as I make them.
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@RustBeltCowgirl how has your canning been going? Did the roast work out well?
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@Michelle D The stew beef worked pretty well. Have a pork tenderloin where the lid is a little wonky, but it sealed. Might use that this weekend, just to have a taste test.
Biggest problem was the pressure seal button had a malfunction and I had to restart the process. According to Customer Service, it sometimes loosens during shipment.
Pork butt roast is on sale this week. I might do some qt size jars for pulled pork.
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@RustBeltCowgirl thank you so much for sharing that article. Now I want to get out my pressure canner! I use mine on a glass top stove, but it only holds 7 or 8 quarts, and as our family is small now, I would use pint jars anyway.
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Just opened a pint jar of the pork tenderloin that I pressure canned around Labor Day. Fall apart tender. Got rave reviews. Enough for 3 servings. Mom and Dad had theirs for dinner, mine will go for lunch today. About 15 minutes to get a meal on the table. Works for me.👍️
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RustBeltCowgirl That is one of the many things I love about my canning. Having things available to have a quick meal ready when I need one or just don't feel like "cooking" a regular meal. I can things like beef stew but I also can the ingredients separately so I have more options. Having the beef stew put together is great, but having the individual jars of potatoes, carrots, beef chunks, or whatever means I also can fix beef and gravy over noodles, or mashed or fried potatoes, a side dish of carrots, throw a jar of carrots in with jars of corn, peas, and or beans along with some chicken and noodles using the chicken broth and I have a hearty chicken soup and so on.
We just need to build a big pantry so we have places to store them all. ☺️
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Hello,
So is water bath for canning meat not enough safe then?
What should I do with canned meat under above conditions: maybe pressure-cook it again when opened (like 75 min?) or is it not even safe and I should throw it away. The toxicity issues is scaring to me at he moment.
Is the below pressure can good enough for pressure canning?
This is the one I have to try pressure canning so far, but do not know if the All American is better in terms of pressure control or even if the All American is available in EU
Thanks !! Love the stuff about preserving,
Àlex
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@amoreu welcome to the forums!
There is no proven method to safely water bath can meat. The pressure canner is the only recommended safe way to can it. I wouldn't trust the safety of any meat that had been water bath canned. If I had meat that had been water bath canned, I would not risk eating it after any amount of cooking. There might be someone that knows more about than I do that might know a way to kill botulism but as far as I know it can't be fixed.
As far as the pressure canner, I don't know anything about the one in the link. Unfortunately, I only read English and I can't read the details about it. I have the 21 quart All American pressure canner and I love it. I would recommend it to anyone if you can get it.
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Hi @karenjanicki we have a weekend project that eaches canning in the Academy...Really nicely video work done on it too :)
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