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jonflyfish
Penny Hoarding Member
USA
693 Posts |
 Posted - 04/26/2010 : 19:25:20
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Was thinking to pressure can (jar) a few hundred #'s of meat and wondered if anyone here has any experience in doing so? I'm looking at the All American metal on metal sealing units and thought about either the 21.5 Qt or the big daddy 41.5 qt unit. Any and all thoughts welcome.
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Nickelless
Administrator
USA
5580 Posts |
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jonflyfish
Penny Hoarding Member
USA
693 Posts |
Posted - 04/26/2010 : 19:49:13
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Nickelless- I have considered dehydrating but for what I need the meat for I think canning (mason jars) will be a better solution. As for bacteria, botulism, etc, the pressure canning (high temp) solution is ideal. Because pressure canners cook at such extreme temp, there is no risk of such when cooked to the recommended pressure and time, along with a properly sealed lid (ping).
I know of several people who just love canning chicken breasts, salmon, hamburger etc.and no additives, preservatives or otherwise are needed.
If space is not a problem, I could not think of a better way to preserve meat at such a low price. It seems many like using the pint sized jars for common recipes since they hold approx 1# of meat and quart sized jars hold approx 2#. Also, the recommendation is to NOT add water with exception of pre-cooked hamburger.
Btw- nice work on your dehydrated chicken! |
Edited by - jonflyfish on 04/26/2010 19:52:00 |
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Nickelless
Administrator
USA
5580 Posts |
Posted - 04/26/2010 : 21:04:42
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Thanks for the kind words, Jon.
Since the dehydrated fish and chicken I've been dry-canning are, well, dehydrated, there's no worry of botulism with those and no problem with jar lids not being snug enough to keep bacteria out since bacteria need moisture to grow and dehydrated stuff is dry. Bottom line, it saves me a headache. I can comfortably fit three 15-oz. cans of mackerel in a one-quart mason jar after dehydration.
Maybe you could dehydrate a batch and wet-can a batch and compare the two?
Incidentally, I hadn't been putting O2 absorbers in with the chicken because it's so dry--I dry it several hours past the point where it seems dry enough, just to be safe--but I'm putting oxygen absorbers in the jars of mackerel because of how oily the fish is, to keep the oil from turning rancid. |
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Edited by - Nickelless on 04/26/2010 22:42:39 |
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Pressure Canning
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