Canning Meat (Raw Pack method)
I hope to do several canning meat videos this winter after this one, including canning rabbit and uncooked ham. Winter is a great time to utilize your canner…
25 Responses to Canning Meat (Raw Pack method)
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Isn’t that wonderful to have on hand!?! I made a “quickie” boiled dinner the other night by boiling some cabbage, potatoes, and carrots and re-heating some home-canned corned beef. So easy and so good!
Michigansnowpony
November 1, 2013 at 4:13 am
I should note that the pressure gauge read zero and it was no longer venting when I took the weight and lid off.
LadyWeasel
November 1, 2013 at 4:41 am
I was afraid of my pressure canner the first time I used it. My boyfriend kept reminding me that people make bombs out of them. I have the All American that is about double the size of yours. Wouldn’t you guess, the very first batch I did scared the tar out of me. It had formed a vaccuum and the lid went POP! and jumped a little when I had to pry it gently with a flathead screwdriver to get it moving. Needless to say, it stayed put away for a while after that. But I put on my big girl panties!
LadyWeasel
November 1, 2013 at 5:36 am
OMG we just opened a jar tonight of the corned beef and it was amazing. Thanks again for sharing all of this with us.
Santanajust
November 1, 2013 at 5:52 am
Love the fog horns in the background! Reminds me of the Ferries on the Puget Sound where I live . .
Nice!
I hope to find a replacement for the stove top I had to junk. I can with the microwave and a small oven, but nothing to heat my pressure cooker – yet.
Nice instruction!
claudius2u
November 1, 2013 at 5:55 am
doesn’t the dishwasher sterilize anyways?
Evelyn Dalton
November 1, 2013 at 6:26 am
Linked you on my site~! Started a site just making videos on how to save your money doing this kind of stuff. Mostly cheaper buying and installing wind, solar, batteries and storage. Your a smart one aren’t you! Love the attitude! You rock.
Prepper Mountain MD
November 1, 2013 at 7:06 am
While not necessary when pressure canning, it absolutely won’t hurt and if it gives someone extra peace of mind, by all means, sterilize your jars.
Michigansnowpony
November 1, 2013 at 7:08 am
I recommend you always sterilize your jars. The food may absorb the heat needed to kill the things that could kill you. When it comes to my family I take the extra step to sterilize.
iminidaho2004
November 1, 2013 at 7:35 am
Thank you for your response. It’s what I needed to know when I go off camping…I always pre-make my spaghetti meat sauce, since storing cooked sauce in an iced cooler is very unpredictable. Besides, if I don’t use in all during camp, I can always take it home.
You are awesome!
Stet Tan
November 1, 2013 at 8:35 am
I have never experimented with seeing just how long my canned meat lasts, but I have opened jars that were 3 years old and it tasted and looked just like the day I canned it, so . . . I’m sure it would go longer, but try really hard not to let that happen. I store my jars in the boxes they came in, in the dark, in a cool place — definitely not the refridgerator! I’d need a huge one and that would defeat a large perk behind canning — you don’t need electricity to maintain the product.
Michigansnowpony
November 1, 2013 at 8:56 am
Ms…What’s the shelf life for your canned meats? Lastly, where do you store your jars of meats, the refrigerator or just a cool cupboard?
Stet Tan
November 1, 2013 at 9:10 am
LOL the intro was classic. Well done.
Carmelo Washburn
November 1, 2013 at 9:24 am
wow nice hair
rhod tandog
November 1, 2013 at 10:11 am
Thank you so much. I must measure my stove clearance and I Will get the largest =o)
Securityinc1
November 1, 2013 at 11:05 am
I loved the intro LOL.
brad henderlong
November 1, 2013 at 11:38 am
I believe it’s the 921. However, I would strongly advise you to buy the biggest canner you can afford and/or that fits on your stove (watch clearance if you have a microwave or hood overhead). My canner is too small. I wish I could can up two layers of pints at a time rather than just one — that would be a huge time saver.
Michigansnowpony
November 1, 2013 at 12:34 pm
What model pressure cooker is that one you use?, the American Pressure Cooker site has several.
Securityinc1
November 1, 2013 at 1:19 pm
Awesome advice! Thank you!
Steven Vachon
November 1, 2013 at 1:30 pm
I don’t think skipping the salt will affect shelf life much at all. Lots of folks on low-salt diets skip the salt when canning. The factors that play into shelf life more are storage temp (the lower the better, but not freezing), consistency of that temperature — avoid fluctuations, and darkness (to preserve appearance more than anything).
Michigansnowpony
November 1, 2013 at 2:21 pm
The ball jars that you buy are made for canning in pressure canners. You can use them over and over and over again without breaking. They often get passed down to daughters and granddaughters, so no worries. However, if you tried to use the sun to process your meat, you’d have HUGE worries. There is no way to regulate that process and no guarantee the inside of your jars would achieve the temperature needed to make your canned product safe. Use the canning jars made for the task.
Michigansnowpony
November 1, 2013 at 3:00 pm
I’m afraid my glass jar will break. Do you cook the can in the pressure cooker? Can I replace this step by placing them in the sun?
MsUnuuna
November 1, 2013 at 3:07 pm
How much will it affect the shelf life, though?
Steven Vachon
November 1, 2013 at 3:37 pm
Sorry, I missed your comment until now, so late replay: Can you rub the meat with spices pre-canning? Yes, but keep in mind spices tend to lose their flavor over time and the heat from the canning process itself also works against you. But it certainly won’t hurt anything. How much water — for most canners, about 2″ is all that is needed. I’ve never seen a pressure canner work without water in it — don’t try that.
Michigansnowpony
November 1, 2013 at 4:28 pm
Yes.
Michigansnowpony
November 1, 2013 at 5:00 pm