|
Post by keflavik on Jun 10, 2008 17:25:29 GMT -5
Jalynn, I've canned LOTS of venison (raw). I've also canned salmon, chicken and hamburger (this was cooked). I love my "convenience foods". They are real quick to just grab when I have forgotten to thaw something out for dinner. The next opportunity I get, I'm going to do pork as well. What would you like to know?
|
|
jalynn
Senior Member
Posts: 512
|
Post by jalynn on Jun 13, 2008 20:09:43 GMT -5
I found my Ball canning book & was reading about it but never tasting it I just don't know if it'd be worth the effort...! We have two freezers but over the past three yrs. we've had so many power outages that we loose a lot...I just want a safer way to keep meats so when it happens again.
|
|
|
Post by keflavik on Jun 14, 2008 8:15:54 GMT -5
I think it is well worth the effort. It sure beats losing good meat if nothing else! When venison is canned, it tenderizes even the toughest meat to the point that it falls apart. I use it for a quick meal of beef and noodles. You can use it in soups and stews. Drain the broth (and save to use as stock) and make barbeque sandwiches. We like to make biscuits and gravy (with meat). And then if you ever go camping, you have instant meat! With the salmon, I make salmon puff, salmon patties, or mix it into cream cheese for dips. The canned chicken is good for anything that calls for precooked chicken. Enchiladas are good, chicken salad sandwiches, soups, potpie, you name it. As far as the taste goes? It tastes like cooked meat. I tend to believe that the venison looses some of its "gamey" taste. But, I am extremely picky about the way our meat gets processed which is why we do it ourselves. All the meats are leaner as the fat tends to float to the top and then you can just skim it off when you open the jar. And you can regulate the amount of salt that does or does not go into the meat. Oh , I also canned wild turkey and that was excellent! I prefer to pack the jars with raw meat and then process. But, the turkey I cooked first to get it off the bone. I also cooked pounds and pounds of cheap hamburger to get the fat out and then canned it. I used this for spaghetti and whatever. Canned meat takes longer to process in the canner than vegetables (90 minutes) but sure makes more space in the freezer. I have some more venison in my freezer now that was given to us that I need to take and thaw out to can to free up the space. We only have one freezer and it keeps getting smaller! Most people think I'm a fruit cake for doing such an outdated practice but, it saves time (in the long run) and money. They also think it sounds "gross" to eat "canned meat?" What's tuna? Spam? Chipped beef? Del Monte stew? Hash? Even chicken noodle soup? Come on we eat it all the time. And what happens in a power outage and the freezer doesn't run for 3-4 days? What do you think they did before there were freezers? So, yes, canned meat is well worth the effort. You may have to be creative or step outside your comfort recipes but it IS good. And probably healthier too! Try a batch and see if you like it.
|
|
tbhas6
Senior Member
Posts: 1,146
|
Post by tbhas6 on Jun 14, 2008 21:16:32 GMT -5
I second everything Keflavik said ... canning meat is very well worth the little extra time and OH! MY! it is a wonderful quick fix on those super busy days ... tb
|
|
jalynn
Senior Member
Posts: 512
|
Post by jalynn on Jun 24, 2008 22:52:02 GMT -5
Ok, You've got me wanting to try ....we bought a beef from DH nephew but everything else is frozen...or reg. chicken for frying. Dh doesn't hunt so the deer, etc. is out for us...boohoo! I just want to be prepared for the outages....Dh says he remembers his mother canning meat...! I'll keep you posted & feel free to share any advice....thanks!
|
|
|
Post by quasimodo on Jun 28, 2008 19:14:59 GMT -5
Oh I SO want to try canning meat. What is a good meat to start with?
|
|
|
Post by joannaehughes on Jul 2, 2008 13:09:02 GMT -5
I would start with what we like! Canned chicken is easy and great, - get information from reliable sources and go for it! Remember you can also can meat in stages of the food you folks like- like making extra of a certain dish and canning the rest. Canned chicken is easy and very versitile - re:spices. Some say do not can with too many spices so you can use for more dishes, but if you use lets say garlic consistantly then put some (I use the processed garlic in jars) in with the chicken. I know it has already been well stated that canning meat is great and for many reasons, but my mother used to value her canned meat especially when she had unexpected company- what a help in the kitchen! There is a valuable world out there in home canned meat items, enjoy! Joanna
|
|
|
Post by prairiegirl on Jul 3, 2008 16:44:10 GMT -5
I have a few questions about canning meat. Do you buy your meat from the store to can(chicken, beef, etc.)? Do you just buy whatever is on sale and then can it up or are you buying it from a local source where it is fresh? Are you using a pressure canner or waterbath canner? I have canned vegies and fruits in a water bath canner. I own a small pressure canner. However I am a little intimidated about the pressure canner. It sure seems like it would be a great help in the kitchen. How long can your canned meat sit on the shelf before it goes bad? If you have any tips on pressure canning/cooking I would really appreciate it. This is really interesting and seems like it would help our budget too ( rising gas prices) if I could buy the meat in bulk or on sale and can it. Thanks in advance.
|
|
tbhas6
Senior Member
Posts: 1,146
|
Post by tbhas6 on Jul 4, 2008 8:25:14 GMT -5
When canning meat we can start with store bought, home raised, or hunted. Meat must always be canned using a pressure canner.
Beef, lamb, pork, veal or venison:
Using chilled meat. Wipe it clean with a clean damp cloth. Cube meat or cut meat into jar-length pieces so grain runs length of jar. Remove gristle, bones, and as much fat as possible. There are two methods for canning the above meats, raw pack and hot pack (a must for ground meat).
Raw pack: Pack meat loosely into hot jars, leaving 1-in. head space. Add 1/2 teasthingy. salt to each quart jar. Do not add liquids. Adjust lids. Process in a pressure canner at 10 lbs. pressure - pints 75 minutes / quarts 90 minutes.
Hot pack: Simmer meat in a small amount of water in a covered pan until medium done; stir occasionally. Season lightly with salt. OR brown the meat in a small amount of fat. Season lightly with salt. Pack the meat loosely into hot jars, leaving 1-in. head space. Fill with boiling water or broth, leaving 1-in. head space. Adjust lids. Process in a pressure canner at 10 lbs. pressure - pints 75 min. / quarts 90 min.
Chicken:
Rinse chilled, dressed chicken in cold water. pat dry with clean cloth. Cut up chicken. Remove visible fat.
Raw pack: Do not remove bones (except breastbone, if desired). Pack the chicken pieces loosely into hot jars as by placing thighs and drumsticks with the skin next to glass and fit breast pieces into center. Do not add liquid. Adjust the lids. Process in a pressure canner - pints 75 min./quarts 90 min.
Hot pack: Boil, steam, or bake chicken just until meat can be removed from the bone. Take meat off the bones, if desired, but do not remove the skin. Pack chicken pieces loosely into hot jars as follows: place the thigh and drumsticks with skin next to glass and fit breast pieces into the center, leaving 1-in. head space. Add 1/2 teasthingy salt to each quart. Cover with boiling water or broth, leaving 1 in. head space. Adjust lids. Process in a pressure canner - pints 75 min./quarts 90 min.
Duck, Turkey, Game Birds:
Rinse chilled , dressed poultry in cold water. Pat dry with a clean cloth. Pack small birds according to directions for chicken. Simmer or roast larger birds just till meat can be removed from bone. Hot Pack: Cut precooked poultry into pieces of convenient size to pack in jars. Pack the meat loosely into hot jars, leaving 1-in head space. Add 1/2 teasthingy salt to each quart jar. Fill jars with boiling water or broth, leaving 1 in. head space. Adjust lids. Process in a pressure canner - pints 75 min. / quarts 90 min.
Rabbit:
Rinse rabbit thoroughly in cold water; cut up. For wild rabbit soak meat 1-2 hours in salt water made from 1/4 c. salt and 1 qt. water (this will help to remove some of the "gamy" taste and assist in tenderizing it - you don't have to do this for young domestically raised rabbits). Rinse. Pat dry with clean cloth. Pack according to directions for chicken.
Fish such as bass, mackerel, salmon, trout (firm textured varieties):
Rinse well-cleaned fish in fresh water. Split, but do not remove backbone. Remove skin, if desired. Make brine solution, using 1 c. salt and 1 gallon water. Soak the fish in brine for 30-60 minutes, depending upon the thickness of the fish. Drain and rinse fish; discard brine. Repack: Cut fish into pieces about 1 in. shorter than jar length. Pack fish so that the skin side of the pieces is next to the glass. Alternate head and tail ends, if small fish are being packed. Pack fish into hot jars, leaving 1 in. head space. Do not add liquid or oil. Add 1/2 teasthingy salt to each quart jar. Adjust the lids. Process in a pressure canner - pints 100 minutes / quarts 100 minutes.
I hope this information helps you decided what kind of meat you'd like to try first.
tb
|
|
|
Post by prairiegirl on Jul 4, 2008 8:53:48 GMT -5
Thank you tb. You have a lot of great info. I'll let you know how I do when I have time to try canning in a couple of weeks. Thank you again.
prairiegirl
|
|
jalynn
Senior Member
Posts: 512
|
Post by jalynn on Jul 6, 2008 21:57:48 GMT -5
Tbhas6.....where in the world do you get all your information? You're like an encyclopedia! I have an older friend who is a walking vitamin bible! What about frozen meat...thaw first...I'm guessing....I had someone give me four cases of tomatoes but all with big blemishes...thought there would be enough to can but after checking most were beyond anything but pitching to the trash! Wish I knew someone w/pigs...I hate to throw anything away....!
|
|
tbhas6
Senior Member
Posts: 1,146
|
Post by tbhas6 on Jul 7, 2008 9:15:55 GMT -5
Jalynn,
Thank you for such a nice compliment. However, I am not an encyclopedia. Since I don't care for television, I read. - I am constantly chewing, sometimes chomping, on information. Also, when my father decided to build a log cabin in the mountains more than 30 years ago (he still lives up there), I became un-naturally obsessed with "all things past".
However, regarding canning meat that is currently frozen ... just thaw it in the refrigerator prior to following the above canning instructions.
Too bad about the tomatoes. Hopefully, you were able to use few at least.
tb
|
|
jalynn
Senior Member
Posts: 512
|
Post by jalynn on Jul 7, 2008 16:27:04 GMT -5
TB...I had to chuckle as tv is only one for the news & one program an evening...just the rule...I have several cookbooks by my chair & even carry two or three in the van...! I don't believe in "just sitting"! The word "bored" isn't allowed here...ask the girls...hee hee! I was doing my mom's hair at the nursing home salon this afternoon when an old gent wheeled up & was talking to the youngest (6) ...he was asking her question about our state..Oklahoma...she know the five civilized tribes on the state flag & she explained our state tag is the Osage Indian peace symbol & the scissortail-flycatcher is the state bird & the flower was mistletoe but changed to a rose & who our govenor is....he was amazed...she also told him who the president was & how many states /stars on the flag. She then looked real serious at him and said," you outta have a mom like mine cause she teaches us this stuff....then he asked her about the Bible & away she went quoting the books...& her favorite verse...Psalms 91 ! He was in awe when he left...then she asked me if he was asking cause HE didn't know....what a hoot!
|
|
|
Post by keflavik on Jul 8, 2008 17:59:52 GMT -5
Prariegirl, if you are a little skittish of your pressure cooker, start small. The first meat I canned was venison in pint jars that I could do in my little pressure cooker. (I was nervous too!) But it turned out and it was just enough in each jar for a small meal. However, you can go "big" too. Fresh meat is always best but if not available, go for the cheap frozen stuff. Try getting some of the tougher meats in the "quick sale" freezer section and maybe store up enough in your freezer until there is enough to can and then thaw and go at it. I used to get the really cheap fatty hamburger like this and then would cook all the fat out of it and then can it up.
It is recommended that you use up canned goods within a year but, there are some things that we've eaten that have sat on my shelf for several years and still were good. (Like the zucchini relish I went overboard on) Good luck!
.
|
|
|
Post by prairiegirl on Jul 8, 2008 22:08:39 GMT -5
keflavik, thank you so much for the encouragement. I was wondering if anyone had some good recipes to use the canned meat. I was also wondering if you are able to make chicken salad with the canned chicken? I mean can you just use it like chicken in a can that you buy at the market or do you have to cook it first?
|
|