| T O P I C R E V I E W |
| Hosanna |
Posted - Aug 21 2009 : 07:19:23 AM
Anybody can meats? I was thinking about trying it. We haven't got a freezer yet. My MIL cans her chickens, and I understand that you stew them first before canning, but I am unclear on the proper way to can beef or venison. Do you brown it first, or pack it raw? Does it need any liquid added, like a broth? Salt? Seasonings?
www.happilyeverafterhosanna.blogspot.com
www.thewindofheaven.blogspot.com |
| 7 L A T E S T R E P L I E S (Newest First) |
| Montrose Girl |
Posted - Aug 21 2009 : 4:26:27 PM
I've been canning chicken, but I find it is overcooked by the time I cook it then process it for the 90 minutes. Anysuggestions?
Best Growing |
| Huckelberrywine |
Posted - Aug 21 2009 : 2:13:12 PM
I just canned 6 qts. of chili this morning. Really good to have on hand when we're too tired to cook.
We make a difference. |
| Farmers Daughter |
Posted - Aug 21 2009 : 1:30:53 PM
A friend of mine cans catfish. And she use it just like tuna or salmon. And I have eaten her baked salmon (catfish)loaf and it is very good. So I know it can be done. Have not done it myself. And there is a neighbor lady that frys sausage down and cans that. I know it is completely cooked cause she says it is a quick meal cause all you have to do is warm it up. Maybe a google search will lead you to some good instructions. |
| Singing Tree Farm |
Posted - Aug 21 2009 : 10:10:26 AM
Right now I have salmon and chicken. I think that venison is really good canned. I also add potatoes and carrots to it and make a stew. I make bean soup with ham hocks and can that also. Very handy to have on hand.
All of creation sings Your praise! |
| SheilaC |
Posted - Aug 21 2009 : 09:09:47 AM
We can lots of chicken and it's wonderful to have it on hand, cooked and ready to use. We also can venison, and I much prefer the taste of canned venison to regular. I boil it in water first then pack it in jars rather than browning it. |
| Hosanna |
Posted - Aug 21 2009 : 07:45:54 AM
The booklet that came with my pressure canner says to process 90 minutes at 10 lbs. of pressure. It did specify not to use flour, but I didn't know about the salt issue. Thanks.
www.happilyeverafterhosanna.blogspot.com
www.thewindofheaven.blogspot.com |
| Cabinprincess |
Posted - Aug 21 2009 : 07:36:49 AM
You remove it from the bones cut into bite size chunks and brown it. Don't use flour or salt, just plain. You can make stock with the bones. You pack the chunks into the jar, pour stock over it and can according to the instructions. If you don't have good meat canning insructions email me your address and I will send you a copy of my booklet.
Smiles, Melody June
PS salt will turn it gray in the jar and flour, well you can imagine the gueeeee mess it would make in the jar with liquid.
God's gift to you are your talents, your gift to Him is how you use them. |
