Page 1 of 2 1 2 LastLast
Results 1 to 10 of 13

Thread: Canning Meat

  1. #1
    Moderator ptannjr's Avatar
    Join Date
    Oct 2005
    Location
    Ocala, Fl
    Posts
    4,691
    Feedback Score
    11 (100%)

    Default Canning Meat

    Okay so we buy meat in bulk as much as we can and freeze it. Well freezers run on electric. when the power goes out it thaws. So i think it would be a good idea to start canning some eat to make sure we are more free. Who cans meat? How are you doing it?

  2. #2
    NoWorkCamp4Me railbuggy's Avatar
    Join Date
    Jun 2007
    Location
    Cincinnati,OHIO
    Posts
    4,292
    Feedback Score
    4 (100%)

    Default

    Dark taratory,Let us know what you learn. Tuna in oil keeps longer than Tuna in water.
    SOON-We already lost the war. You are the resistance.

  3. #3
    GuncoHolic BigAl's Avatar
    Join Date
    Apr 2004
    Posts
    2,038
    Feedback Score
    12 (100%)

    Default

    I can alot of deer meat. I've eaten it up to 6 years old. Almost any meat can be canned; pork chops, cube, meatballs, burger, etc...including fish. There's tons of online info. I trim all fat, pack jars within about 1" of the top and cook in a pressure canner. store in a cool dark place.

    I have seen vegetables/fruits close to 15-20 years old that still maintained the seal and looked "fresh", but I was too scared to try them...

  4. #4
    Always sore, always tired Bradrock's Avatar
    Join Date
    Feb 2005
    Location
    Missouri/ Ark border
    Posts
    6,092
    Feedback Score
    23 (100%)

    Default

    When I lived up by Traverse City, I canned a LOT of salmon & venison. Just like BigAl says. Great stuff to cook with. Not real pretty in the jar.
    " Save a tree...........Eat A Beaver!"

  5. #5
    THE 9mm ADDICT MUSIBIKE's Avatar
    Join Date
    Feb 2005
    Location
    Texas
    Posts
    3,827
    Feedback Score
    6 (100%)

    Default

    So long as it is safe to consume, just close your eyes and spoon it up.

    Electric power is another deal. Need to replace two batteries on the solar array.

    PLENTY of cooking wood out here! And, a few lighters.

  6. #6
    Moderator ptannjr's Avatar
    Join Date
    Oct 2005
    Location
    Ocala, Fl
    Posts
    4,691
    Feedback Score
    11 (100%)

    Default

    When you can the meat BigAl, you just can it raw (raw pack) and then cook it for how long in the pressure cooker? When you are done, do you still need to cook the meat or is it cooked when canned?
    Consider this, Amateurs built the Ark, Professionals built the Titanic





    Ocala and Marion County Car Audio

  7. #7
    Gunco Regular flopshot's Avatar
    Join Date
    Mar 2006
    Posts
    625
    Feedback Score
    1 (100%)

    Default

    STRIPS, CUBES OR CHUNKS OF MEAT

    Bear, beef, lamb, pork, veal, venison
    Procedure: Choose quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for one hour in brine water containing one tablespoon of salt per quart. Rinse. Remove large bones.
    Hot pack -- Precook meat until rare by roasting, stewing or browning in a small amount of fat. Add one teaspoon of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water or tomato juice (especially with wild game), leaving 1-inch headspace.
    Raw pack -- Add one teaspoon of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.

    Canning Meat

  8. #8
    Gunco Regular shotgunner's Avatar
    Join Date
    Apr 2007
    Location
    IN.
    Posts
    370
    Feedback Score
    1 (100%)

    Default

    Has anyone tried dehydrating meat then vacu-seal it in bags?
    A lot of reasons to do it this way, easer to carry, it don't break when droped, don't need refrigeration, less weight you can pack more.

  9. #9
    Moderator ptannjr's Avatar
    Join Date
    Oct 2005
    Location
    Ocala, Fl
    Posts
    4,691
    Feedback Score
    11 (100%)

    Default

    I have heard of it but not done it.

  10. #10
    Gunco Regular JRIVEN00's Avatar
    Join Date
    Mar 2007
    Location
    Florida
    Posts
    395
    Feedback Score
    4 (100%)

    Default

    Quote Originally Posted by shotgunner View Post
    Has anyone tried dehydrating meat then vacu-seal it in bags?
    A lot of reasons to do it this way, easer to carry, it don't break when droped, don't need refrigeration, less weight you can pack more.
    I have used my dehydrator to make beef and venison jerky. Used it earlier in this month to make all I needed for a 2 day hike of Pine Mt, GA. Dehydrated spaghetti sauce, onions, tomatoes, pears, apples, peas, corn, you name it you can dry it. Great trail food.

Page 1 of 2 1 2 LastLast

Search tags for this page

There are currently no search engine referrals.
Click on a term to search our site for related topics.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •