WHAT ARE YOU CANNING TODAY?

[FarmerJamie]

21 pints in the canner. Leftover chicken 3-4 pints to go in with 4-5 pints of ground beef after the first batch finishes

3 more pints of chicken, 7 pints of lean ground beef in the canner. First batch pinging away.
Basically another month's worth of one meal per day

 

[frustratedearthmother]

3 more pints of chicken, 7 pints of lean ground beef in the canner

Nice!

 

[CrealCritter]

3 more pints of chicken, 7 pints of lean ground beef in the canner. First batch pinging away.
Basically another month's worth of one meal per day

I like to hear that "ting" of the jars sealing. It's almost as satisfying and listening to an autumn olive being chopped up by the bush hog at full tractor RPM in low 1.

Jesus is Lord and Christ

 

[FarmerJamie]

Oh, and we used beef stock stock as the liquid in the ground beef. They look good this morning

 

[Mini Horses]

Did you cook the ground beef before packing?

Others who can red meats.....any issues with the fats?? Down the road?

 

[Hinotori]

Depending on the cut of meat, I had a layer of fat at the top. Didn't interfere with the canning.

Only issue I've had on fish or meat was when I was distracted and pulled the weight too soon during cool down. Ruined 2 jars, but had put the weight back soon enough the others were fine.

Top round is on sale for $2.99/lb so I think I'll be canning some of that up if I can get down there

 

[FarmerJamie]

Did you cook the ground beef before packing?

Others who can red meats.....any issues with the fats?? Down the road?

About half way, enough so the meat didn't glob into a pint sized meatball

 

[tortoise]

Others who can red meats.....any issues with the fats?? Down the road?

Ball says to skim off fat. Rebel canners say a layer of fat is an added layer of sealing. I think the concern is that fat could go rancid? I leave the fat on ground meat, and it gets used up fast enough that rancidity is never a concern here.

 

[Chic Rustler]

more potatoes. this time i used the walmart brand lids. they seem to be sealing. well see how it goes.

 

[flowerbug]

Ball says to skim off fat. Rebel canners say a layer of fat is an added layer of sealing. I think the concern is that fat could go rancid? I leave the fat on ground meat, and it gets used up fast enough that rancidity is never a concern here.

i wouldn't think that rancidity would be as much of an issue if you pressure cook because most of the air is gone from a jar by the time it finishes. i've never had canned meat go rancid in the metal cans from the stores and there's fat in those at times. i've not pressure canned meats here so i can't really speak from direct experience there.