Canning Ham With a Pressure Canner
Preserving cubed ham by using a pressure canner. All low-acid foods MUST be canned this way.
11 Responses to Canning Ham With a Pressure Canner
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Preserving cubed ham by using a pressure canner. All low-acid foods MUST be canned this way.
is the dark part sticking out of the liquid in the jar? Sometimes meat will turn dark then. Otherwise, not sure why, maybe something in the water used?
MrSchlinky
February 24, 2013 at 4:33 pm
I warm the ham cubes in water, and use that liquid to fill the jars. If you do use any kind of broth, just leave out any salt, as the ham will be way too salty.
MrSchlinky
February 24, 2013 at 4:48 pm
Thank you for sharing this! One question- What kind of broth are you using? I have a large ham defrosting right now. My plan is to cube it and then can it. I was going to use a hot pack method by adding water to the cubed meat and simmering, but I am unsure about how much water to use. Any advice appreciated. Thanks again!
Peregrinus00
February 24, 2013 at 4:49 pm
I have canned ham several times, recently I canned some and it turned dark brown, it tastes okay but doesn’t look so palatable.. Got any answers to why maybe it did that?? Thanks
1994buttons
February 24, 2013 at 5:38 pm
I usually figure 3 pounds of raw meat per quart, ham will shrink a bit less, so you could figure 2 or more pounds per quart, since it’s already at least partially cooked. I also figure on a couple of quarts of broth per ham/canning session, great for cooking beans or cabbage.
MrSchlinky
February 24, 2013 at 6:25 pm
It looks like you managed to fill 7 quart size canning jars full with diced ham. May I ask what is the minimum size ham to buy with the aim of filling 7 quarts ?
thanks for sharing your knoweldge.
trentontrading
February 24, 2013 at 7:00 pm
this is a great video, Thank you. big brown just delivered the same pressure canner to the house. I plan to do an open box vid on it. cant wait to start using it also. we purchased a huge ham because it was half off and we wondered what we would do with all that meat. You, my friend just solved our problem.
Thanks!
budlight143
February 24, 2013 at 7:44 pm
I have absolutely no complaints about my canner, the design and construction are very solid, one of the main features that I like is that it is a gasketless lid, so it’s one less part to fail. I have the model 921, which is a great compromise between size and cost. Also, if it were much larger or heavier it would not work on most home ranges. It seems expensive until you compare the cost of a freezer and the electricity to run it, along with the risks of food loss in the event of an outage.
MrSchlinky
February 24, 2013 at 8:00 pm
Thank you. I plan on doing more videos very soon.
MrSchlinky
February 24, 2013 at 8:17 pm
Great vid! I’ve been looking at the all American canner as well. Are you pleased with that brand? Also, what size do you have?
honeybelleblu
February 24, 2013 at 8:21 pm
This is a great video. I use a pressure canner regularly but like to watch how other people are canning. You’re a great teacher and should do more videos. Kudos.
katzcradul
February 24, 2013 at 8:23 pm