OK who does website maintenance on a Saturday afternoon when I'm on a virgin run with a dangerous contraption.
First thing was that I wanted to try 3 different meats, I bought beef, pork, and chicken.
The beef was cubed lean stew meat and packed raw in 2 -1 pint jars no liquid.
The chicken was boneless thighs, parboiled until pink was gone diced and filled 2-1 pint jars using broth to an inch of top.
Italian spicy sausages, parboiled, 1 pint diced and 1 pint left hole filled with the boiled water to an inch of the top.
I did not add anything else, it said salt was optional. I didn't have any canning salts anyways.
First mistake I forgot to poke and prod to remove air bubbles from the meats once packed in the jars.
Second big mistake was the misunderstanding of the pressure regulator, I figured it just lifted up to let steam escape which it was kinda doing as little bubbles would seep out of it. The air vent cover lock was solidly pushed up, I even pushed it back down a few times.
As it was timing down the 75 minutes I was re-reading the instruction book, found out the pressure regulator was suppose to do a slow wobble which it did for a few minutes causing me undo distress I turned the heat down and ran screaming from the house looking for the root cellar I forgot to dig this morning.
Anyways I still had 20 minutes to go and turned the heat up to where it did its slow dance, it was not much higher than where it sat for the previous 55 minutes so to be on the safe side I restarted the timer and it will have now cooked at 5psi for 50 minutes and 10psi for 75 more minutes. Since this was just a test to see how meats turn out I was gonna open them soon anyways for a taste test.
Will this overcooking turn the meats into mush?
Do I need to add salts? or anything else?
I did not wear a shirt the whole time I tended to this hissing hydrafireserpent, should have I?
First thing was that I wanted to try 3 different meats, I bought beef, pork, and chicken.
The beef was cubed lean stew meat and packed raw in 2 -1 pint jars no liquid.
The chicken was boneless thighs, parboiled until pink was gone diced and filled 2-1 pint jars using broth to an inch of top.
Italian spicy sausages, parboiled, 1 pint diced and 1 pint left hole filled with the boiled water to an inch of the top.
I did not add anything else, it said salt was optional. I didn't have any canning salts anyways.
First mistake I forgot to poke and prod to remove air bubbles from the meats once packed in the jars.
Second big mistake was the misunderstanding of the pressure regulator, I figured it just lifted up to let steam escape which it was kinda doing as little bubbles would seep out of it. The air vent cover lock was solidly pushed up, I even pushed it back down a few times.
As it was timing down the 75 minutes I was re-reading the instruction book, found out the pressure regulator was suppose to do a slow wobble which it did for a few minutes causing me undo distress I turned the heat down and ran screaming from the house looking for the root cellar I forgot to dig this morning.
Anyways I still had 20 minutes to go and turned the heat up to where it did its slow dance, it was not much higher than where it sat for the previous 55 minutes so to be on the safe side I restarted the timer and it will have now cooked at 5psi for 50 minutes and 10psi for 75 more minutes. Since this was just a test to see how meats turn out I was gonna open them soon anyways for a taste test.
Will this overcooking turn the meats into mush?
Do I need to add salts? or anything else?
I did not wear a shirt the whole time I tended to this hissing hydrafireserpent, should have I?