Canning meat

[sumi]

O.K. I am curious now. What do you use the flavoured water for? Sauces etc?

 

[waretrop]

Well, When I canned these things, I used to throw the water out, then I got to thinking that there are good vitamins and flavors. When you can mushrooms, you blanch them throw out the water, that is not good stuff, and boil them in new water for a hot pack. If there is any water left over, that is what I can. Also When I can whole tomatoes or even sauce, I syphon off all the liquid as it settles and can it. When I need any water to make rice, noodles or a roast or anything I use one of the liquids that match what I am making. I also have tons of broth and use that for rice water if I have chicken with it.

When I can pineapple, just in water, it's sweet enough, once you cut the outside away you heat the slices up in water along with the core....So if I have any of that liquid leftover from canning I put that up too. It is the sweetest pineapple juice and all natural..Most people throw that out.

 

[sumi]

I like that idea… There is a lot of good stuff in the water that would otherwise be lost. I used to pour water like that into the pig's bucket, along with whatever kitchen scraps I had for them. So they can use whatever nutrients would've otherwise been lost if I poured the water out.

 

[NH Homesteader]

That's a good idea! My pigs will thank you for that!

 

[lcertuche]

Anyone needing canning lessons, canning recipes, dehydrating tips, etc. will find a plethora of ideas on YouTube watching Linda's Pantry. Different Linda, not me.

 

[baymule]

I canned meat for the first time this summer. Inspired by Beekissed, I canned chicken. DH and I butchered 22 roosters and I was out of freezer space. I cut the breast meat off and vacuum sealed it for stir fry. I cut the thighs and legs off the bone and hot packed them. I boiled the bones and feet for broth and canned 32 pints. I canned the bony back parts for dog food. We butchered 11 more roosters and I sold 7 of them to a neighbor. I froze 4 and later made chicken and dumplings for a neighbor after she got out of the hospital (6 people in the family).

I followed the Ball book directions.

 

[wooddustmaker]

I don't poke my snout in here often, but just wanted to say that canning meat is no different than water bath canning, the processing time takes longer.

5 years ago, I had around 3 dozen jars, and a water bath canner. Now, I have close to 3000 jars, 4 or 5 water bath canners, and I think 6 pressure canners. We also have 5 steam juicers. Al of this has been picked up from yard sales, or off of various classified ads, for pennies on the dollar. We don't need that many of each item, but we do loan the extras to those that are just learning. We keep track of who has how many jars, and what equipment. No, I don't want to sell it, but I will loan it to you, if I trust you.

More than one canner, of any type speeds the process up. Especially when pressure canning, with the long processing times. A water bath, you can dump the water, and start again. Pressure canners have to let the pressure drop naturally.

Pressure canning was something that I just had to jump into. My MIL was a source of info, but she told me I just had to do it, or I wouldn't learn.... She was right.

The older Ball Blue Books are the best! I picked up the newest edition, and gave it to the neighbor.

Follow the book, keep things clean, and sanitary, and you will never look back! the savings are huge! For meats, I would recommend a wide mouth jar though, same with beans. Canning our own dry beans has been a great thing.

Canning with your "other half" can also be a great way to spend time together, sharing in the work. Many of our "canning dates" have lasted until 3 or 4 in the morning, on a work day.

One other note to add.... All American canners are the bomb, but any pressure canner is better than no pressure canner.... Get what you can afford, and then save for the expensive one! That is the best advice I have, and I own all types.

 

[sumi]

Thanks for your input @wooddustmaker Still in the "making notes" and learning stage here, I appreciate hearing everyone's thoughts and tips.

 

[baymule]

I love my All American pressure canner!

 

[wooddustmaker]

My All American is by far my favorite, for sure. I did convert my AA to a jiggler, not just the gauge. All of the others have the jiggler. As long as I can hear it, I can be working on other things.

It kind of grates me wrong when people say to save, and only buy an AA. All of my other ones work just fine.