Why I love to can my own meat
Inside a sturdy tool case, you'll have the Gourd Saw with 6 saw blades, the Gourd Drill with an assortment of 6 engraving cutters, the Gourd Sander with 6 sanding sponges, and a powerful volt AC-DC variable speed power source. Step 11 - Put the lids and rings on Put the lids on each jar and seal them by putting a ring on and screwing it down snugly but not with all your might, just "snug". What did we ever do without it?? September 20, at 3: Honey Sweetened Preserves, Apricots, and a Winner. Sterilize the mason jars and lids and pack jalapenos into each jar tightly. Elderberries are rich in anthocyanidins  that combine to give elderberry juice an intense blue-purple coloration that turns reddish on dilution with water.
The various species are commonly called elder or elderberry. The genus was formerly placed in the honeysuckle family, Caprifoliaceae , but was reclassified as Adoxaceae due to genetic and morphological comparisons to plants in the genus Adoxa. The oppositely arranged leaves are pinnate with 5—9 leaflets rarely 3 or They bear large clusters of small white or cream-colored flowers in late spring; these are followed by clusters of small black, blue-black, or red berries rarely yellow or white.
The genus occurs in temperate to subtropical regions of the world. More widespread in the Northern Hemisphere, its Southern Hemisphere occurrence is restricted to parts of Australasia and South America. Many species are widely cultivated for their ornamental leaves, flowers and fruit. Species recognized in this genus are: Ornamental varieties of Sambucus are grown in gardens for their showy flowers, fruits and lacy foliage.
Native species of elderberry are often planted by people wishing to support native butterfly and bird species. Elderberry fruit or flowers are used as dietary supplements for minor diseases such as flu , colds, constipation , and other conditions, often served as a tea, extract , or in a capsule.
The French, Austrians and Central Europeans produce elderflower syrup, commonly made from an extract of elderflower blossoms, which in central Europe is added to Palatschinken filling instead of blueberries. People throughout much of Central, Eastern, and Southeastern Europe use a similar method to make a syrup which is diluted with water and used as a drink or as a flavoring in several food products.
Fruit pies and relishes are produced with berries. It is produced by letting the flowers macerate with water, yeast and lemon for 2—3 days. The last stage of fermentation is done in a closed pressure proof bottle to produce a fizzy drink. The beverage has also inspired Coca-Cola to launch an elderflower-based drink, Fanta Shokata. The flowers of Sambucus nigra are used to produce elderflower cordial. St-Germain , a French liqueur, is made from elderflowers.
Hallands Fläder, a Swedish akvavit , is flavoured with elderflowers. Despite the similarity in name, the Italian liqueur sambuca is mostly made with star anise and fennel essential oils extracted by vapor distillation.
It also contains elderflower extracts with which it is flavored to add a floral note, to smooth and round off the strong licorice flavor.
Hollowed elderberry twigs have traditionally been used as spiles to tap maple trees for syrup. I work full-time nearly 6 days a week and have to manage my physical and emotional energy wisely. Not only that, but there is a distinct difference in taste between the commercially canned meat and that which you can yourself. Oh yeah, and another reason why I love canning meat is because my freezer is always FULL but I hate to miss out on buying loads of meat when it hits a rock bottom price just because I'm out of room.
Just to answer a few anticipated questions initially; no, you do not have to add water to your canned meat. The meat, just like our own bodies already has sufficient moisture in it. Also, yes, you are able to can any kind of meat. I even can bacon! You can even can shrimp, halibut, ground beef, turkey, and steak. For example, when I bottle pork sirloin, I keep it as large a piece as possible so that I can use it as a small pork roast with potatoes and carrots or I can cut it up for Pork Guisada.
This is also why I do not pre-season my meat with ANY seasoning, though a pinch of salt is fine, it's not necessary. Open the jars and lay the lids off to the side while you work with your meat. Cut your meat to the desired size and place it in the jars. Fill the jars up only to the bottom of the screw rim area on the jar—no further. If the jar is not a wide mouth jar, then I actually stop right at the bend on the top of the jar, which is just below where the screw joint begins. Doing so will allow more of the water to fill in the air gaps of the meat in the jar.
You want to make sure that there are no meat pieces, oils, debris, or fat on that section as it will compromise the jar sealing properly. Place the lid firmly on each jar and screw on "finger tip tight.
Place one of the racks that should be a part of your pressure canner set at the bottom of your pan. This is a must as the jars should not come in contact with the bottom of the pot. Fill your pressure canner 2 to 3 inches with water. Place the filled jars on the bottom rack inside your pressure canner, giving each jar just a bit of wiggle room. NEVER put your jars directly on the bottom of the canner; always use the rack. Then place your second rack on top of that layer of jars and top it with filled jars as well.
Turn the burner on High. This should take anywhere from minutes. Wipe off all of the jars with a clean, dry cloth and tighten the lids as they will loosen in their grip during the canning process. Label the contents of the jar simply by writing on the flat part of the lid. I label it with the kind of meat in the jar as well as the month and day it was canned i. Your canned meat will now store easily and safely for 3 to 5 years and you will love the taste!
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What size how many quarts pressure canner do you have? It looks like it holds 18 jars two levels with 9 on each? All American only sells the one size as best as I can tell.
Kellene - they sell about SIX different sizes, ranging from a Guess which one I have? I had no idea they sold that many different sizes. I have "model " and that's about all I know about the "size". Sorry, I'm really dense when it comes to knowing "quarts" and such about my pans that I use.
Model is 21 quarts which can only hold 7 quert jars. Are you sure you don't have the or the ? Yup, I got it right off of the box and the lid. I couldn't make up that kind of geek lingo.
So it's only 21 quarts if you're talking volume, it will fill up to 21 quarts of liquid. However, because jars take up space, don't fit snugly into the pot and require air to flow in between them, the amount of jars must be less than the total volume ;. I know you said we could can "Bacon" isn't that a processed meat?
Or is it a certain type of process used? Did I miss something? Thanks for the info. I absolutely think that canning meat is the best thing ever!!! It makes dinners so much easier, especially when you are time constrained.
Plus I love how moist it is. When you use your chicken, do you use the broth for the liquid in the recipe or drain? When I would precook my chicken, I would refrigerate the broth, then skim off the fat then process just the broth, straining if necessary.
I would never drain broth. I would at least save it for another recipe if it wasnt' to be included in whatever I was making. Hi Kellene, I like to use a little bit of vinegar on my paper towel to wipe the rim before adding the lid and screwing it down, this makes sure there is no grease on it to prevent it making a seal. Also I think you should tell people to let the jars sit and cool for 24 hours in a none drafty place and not move them as this can cause the seal to break, then wipe clean again vinegar works great to cut any grease that escapes before writing on the lid.
I agree that having the meat precooked in jars is just great, and makes dinner very easy. I have also started to make some dinners up and I just have to dump the contents into a pot and add a thickener if needed. Check out this site, if you haven't already, she has some interesting recipes. I'm curious how cheap your chicken is and if it is boneless as well as skinless. Not sure how much the savings are till you get rid of the unwanted parts. I just bought some dark meat this week for 99 cents a pound.
I just wait for the sales. Kudos on your new purchase! Yeah boning and filleting are skills. I know the premise, I've read how it's supposed to be done. My efforts have been less than successful. A good thing though is even if you really screw up all that stuff can go in a soup pot or stock pot. Thank goodness, canned and frozen as well. Todd I like the thigh meat on Chix for almost everything. Much more flavor than most white meat.
I don't like skinless chix, all the flavor is in the skin and the fat on it. I am sure a whole chicken is cheaper by the pound than a skinless breast no matter where you are. Also If you have bone in you get all that extra flavor from the marrow. Most Chickens in supermarkets are less than 4 months old. Yes they are tender but they also lack in flavor.
I still have a way to go for canning. But I have the whole freezing, curing and smoking thing done. I'm very proud of my jerky and Smoked salmon Still needs some tweaks for flavor but basics are covered and the food is safe. No one needs a dysentery or a bout of food poising in a emergency situation. For anyone who hasn't tried this, canning meat is truly the easiest canning you will do. The jars do not have to be sterilized first although I do run them through the dishwasher just to be sure that they are clean.
The flavor of canned meats is luscious - moist and tender. Fast food of the highest quality! I look for recipes that call for cooked meat or I adjust the recipe to the point where the meat would have been cooked and then do what the recipe requires from that point on.
My family loves that we have meat read for really tasty meals made very quickly. If you don't have a pressure canner, check with friends to see who has one that you can borrow and get them to can with you to make it even more fun. I won't claim to to be be smarter than Kellene she has proven time and again I'm not. But Bacon is brined "cured" then slow smoked. It's not a raw product in the traditional sense.
Now I'm new to canning but Bacon is not just thin strips of pork. Does the fat have something to do with it's preservation? My Mom told me the used to store cooked bacon in lard. She said it so matter of fact. Like everyone did not know this? I'm not trying to troubleshoot you. If bacon is good to can, you have done it yourself with no ill effects I trust you.
I would really love to have some additional options with salami for storage. I Just really love dry salami and Sausages and would like a good long term storage solution for them, besides freezing. I can certainly understand I don't know, never tried it and all the canning folks say these items don't can well.
Is a a better option for "Dry Salami" to be stored a different way? I never would have known about the wonders of cheese wax,or eggs and mineral oil. Though as much as much as I study history I should know better. Jamie, you are absolutely correct. I did simply the actual substance of bacon. However, the fat is indeed a preservative. In fact, in the olden days in European nations, rubbing down meats with thick layers of fat was how they stored their meat for long periods of time. However, in spite of the brining process and the occassional slow cooking, bacon is not considered a "processed" meat unlike salami, hot dogs, pepperoni, etc.
When I can bacon, I roll each strip up in small "cinnamon roll" shaped pieces and then stack them in the jar. You can also bottle ground sausage after you brown it and rinse it. I don't know how to store the dry salami yet. Ive use the cheep cooking bacon to quality slices.
I have ham and turkey in my canner at this very minute. I love it for super fast meals. Thanks for all the tips. I got into canning turkeys several years ago when my husband's family raised turkeys commercially. Last year we put it in gear and canned a lot of various types of meat. My favorite is sirloin tips, that's a roast in a jar as far as I'm concerned. The meat is so wonderful and tender and moist.
I've done ground beef, sirloin tips, chicken, pork, turkey, and sausage and it's wonderful. Not only that, it's a great feeling to see the meat sitting there on the shelf for a busy day or prepared for a leaner time. I'm still in hoarding mode and looking at it mostly but I've used some when we had a houseful over the holidays and it was so easy!
It is 19 inches tall and I'm wondering, do you have to have a powerful stove to use one that big? I have a basic gas stove, and it takes a long time to get water for spagetti boiling in a large pot. Maybe this won't be an issue with a pressure cooker, but I didn't want to order something too big for me to use. Is canned meat gray looking? My husband doesn't like "gray" meat. I cooked some pork in a crock pot once, and he wouldn't eat it because he didn't like the way it looked. I'm sure he'd eat it rather than starve, but we are going to have to rotate through our inventory.
I have a flat top stove, Cindy. I just put it on high for the first little bit until I do the 5 minute vent. Then I put on the weight, and about 10 minutes later I'm at the appropriate pressure weight. I then reduce my heat to about 2. So I don't believe that's "a powerful stove" needed. I thinkthe key is in the quality of the workmanship of the pot. My canned meat isn't grey looking in my opinion as shown by my photos. New to canning meat here. Questions-1 Must I debone first? Hold that pressure for how long?
Do you mean hold it at that pressure for min? I have a glass top stove but usually use my huge propane outdoor turkey deep fryer with my canning pots instead of the deep fryer pot. Which would be best for meat with a pressure cooker?
I use this set up for all my water bath canning. The earlier generations of the glass top stoves had problems maintaining temperatures for pressure canning.
So I suspect that that is why it's still listed as a warning in the instructions on canners and pressure cookers. Canning outside is fine BUT you've GOT to make sure you maintain pressure and temperature and sometimes the wind causes it to deviate. I watch my temp and pressure very carefully during my meat canning. I don't want to kill anyone , so outdoors is not ideal for me.
Your instruction manual will explain better than I have regarding how long you can what items in what size jars. When you pressure can you MUST maintain the heat and pressure for 60 or 90 minutes or even minutes depending on your altitude, what you're canning, and what size jars you're canning in. While you're pressure canning, you don't want too much of the liquid to escape so you want to turn your heat down just enough so that the pressure is maintained without your pressure weight making too much of a fuss with its hissing and rocking.
If it's constantly hissing and rocking then you've got the heat up too high and you're allowing way too much liquid to expell via the steam. You may want to check out my canning hamburger video on our YouTube channel. Just look for "Preparedness Pro. My book that came with my Presto 16 quart says not to use with out door turkey cookers and such Any thing with over a BTU burner as it could be dangerous and will damage the pot.
I'm sorry to tell you this, but it probably WILL damage the pot because the Presto is a really cheaply made brand. I often advise against getting it, let alone relying on it to save one's life someday. Did you watch the YouTUbe video I did on pressure cookers and on pressure canners??
Please dont' kill the messenger. I have 2 different sizes of American Canners. One that holds 7 quart or 16 pt and another that holds 4 quart or 7 pint.. The nice thing about these canners is no seal to ever replace or leak. Have had these canners for 10 years. With the pressure canners, especially the All Americans I have model You only put in 3 quarts of water and 2 TBSP white vinegar to keep residue from water mineals building up on jars and making the inside of your canner black.
So a powerful stove isn't needed. I had a glass top stove, gave it up for electric, with burner coils I broke three sets of burner braces so switched to gas with cast iron burner "tops". My chicken is beautiful in the jars, easiest meat to can. You can process meat with or without the bones. Make sure you consider the time differences for bone-in meats. I was so afraid my first time meat canning, removed the lid very slowly and was so excited about the way the meat looked, I literally danced with delight.
Now I shop times a week for marked down mats and can it all the time. I love looking at my "grocery" shelfs in my pantry.
What is the reason processed meats cannot be canned? I have canned fully-cooked hams purchased after the holidays when they are on close-out at give-away prices and the results have been great.
Why not sausages and wieners? Why not raw ground meats? I'm actually changing my opinion on that over the past year in terms of processed meats as it does seem to turn out well and cooked sufficiently. Sometimes the smoking or processing that they put in such meats can give it an off taste that's difficult to overcome, however, I've been canning high quality meats from Zaycon over the past year and have done fine. The trick though is that I dry can it.
I've long been canning ground meats, by the way. In fact, you can go to our YouTube page Preparedness Pro and see step by step instructions on there. Also, you can look up canning bacon as well as canning sausage on here as I've provided detailed instructions for those as well. I looked at the It's metal on metal. If memory serves, I have to put vaseline on the edges to form a seal. And, if memory serves, the pot gets so hot the vaseline melts when you put it on? Salami, as I understand, can hang for many years in a cool, dry place.
What makes our Carrot Cake Jam wicked good? It is easy to prepare and perfect for spreading on biscuits, breads, muffins and scones — even appetizers — for Easter breakfast or brunch. It also makes a thoughtful homemade gift!
For the carrot cake lovers in your life, put up some gorgeous golden amber jars of our Carrot Cake Jam! Powdered fruit pectin is sometimes sold in gram or gram packages. The weight difference will not affect the performance of the product in this recipe.
Be sure to stir thoroughly and then remove from heat. Adjust the canning time if you live at a high altitude. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe. This delicious recipe brought to you by Wicked Good Kitchen. Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free.
You can follow Stacy at Pinterest. Your email address will not be published. Notify me of follow-up comments by email. Notify me of new posts by email. Now this is special! Wow, Stacy, this sounds incredible! This is genius, and I bet so delicious on toast! I wish I were your neighbor. You will love this jam. I tried it on a bagel with a little smear of cream cheese. Thanks for dropping by, my friend.
This does look wicked good…and gorgeous! I love that you added molasses and crystallized ginger, and I think the apple was definitely a great substitute for the pear. I think you would really enjoy this jam. Thanks for stopping by, my friend. Enjoy the rest of your week! Stacy this looks so delicious!! My mother in law is has taught me everything there is to know about canning.
She makes a delicious carrot marmalade, but I think she would definitely love to know about this recipe. I love all the carrot cake ingredients! You are very lucky to have a kind mother-in-law to teach you all about canning and preserving. Thanks or stopping by, my friend!
I never knew it even existed until just about 2 years ago now. Thanks for stopping by! Pass me a spoon, please! A jam with the flavors of carrot cake?!
Yes please, it sounds just heavenly. My cousin loves to can and preserve, I will have to see if I can convince her to make a batch and share a jar with me ;. Laura Tutti Dolci recently posted… orange rolls. I think your cousin would have fun making this jam. I have always wanted to make jam, but have memories of my mom burning it every time she made it. This looks fantastic, I should try my hand at making jam at least once!
Oh, girl…definitely try your hand at homemade jam! The biggest tip I can give you is to be sure to stir frequently while the jam cooks down. It gets very sticky caramelizes and you want to prevent any scorching or sticking to the bottom of the pan or it will burn. Would you kindly add the name and URL option? This would allow me to comment. And, I love that your inspiration was an empty jar of peanut butter and having Nutella on hand!
You really needed this granola…as do many others with the same cravings. Necessity is the mother of invention, right? What a unique jam Stacy — love how you tweaked it until it was just right with molasses, candied ginger, pineapple, vanilla and apple pectin! You always have kind words to share. Enjoy and have a wonderful day, my friend! I love this unique jam, Stacy!! I bet scones would be amazing with this, too! It truly is delicious and perfect with scones and anything mascarpone cheese. Wow Stacy — this jam sounds incredible with carrots, apple and pineapple — the color and consistency is kicking my salivary glands into overdrive!
I so appreciate your dedication to everything you post on here — I cannot wait to see what you do with this jam in recipes to come…. Thank you, Julie B! This jam was new to me in the spring of when I first became a member of Pinterest and spotted it. I agree about the cream cheese. I tried this jam on a toasted bagel with a good smear of cream cheese. I can only imagine what it tastes like on mascarpone. I forgot to mention in the Notes section of this recipe that orange zest can be added for those who enjoy adding citrus to their carrot cakes or the frosting for their carrot cakes.
I tried it in this jam and loved it with the crystallized ginger. Ginger and oranges just go together like tomatoes and basil. Thanks for stopping by and happy jam making! This is so clever and creative, Stacy! If you wish to freeze your jam to extend its freshness, you will need to use a pectin that is used for freezing. My local Whole Foods Market carries it. But, if you have trouble finding it, you can find it at Amazon.
At Amazon, you can purchase by the box or by a pack with 6 boxes. They offer helpful recipes and directions as well as FAQs and videos. No better place to go for assistance than the very source! Once again, thank you for dropping by. Have fun making your homemade jam! What a wonderful combination of flavors!!
Great original recipe, Stacy!! Carrot cake in a jar? Seriously, this is like the greatest thing ever. I would love this spread over a warm cinnamon scone. Stacy, you are blowing my mind! Wow, Stacie this looks delicious!! And … love your lovely clean, bright photos! I appreciate your kind words and compliments.
Meanwhile, I think you would love this jam! This has to take the cake—-carrot cake of course—lame I know——for the most innovative jam flavor——and a winning one to boot. This is so creative. I love the changes you made to the recipe. What an unique idea Stacy! I hope you have a wonderful week!
You know Im all about preserving fresh veggies so this post makes me so happy! We just harvested a bunch of carrots. You will love this recipe, girl. It is SO up your alley with those freshly harvested carrots of yours. Have a wonderful week and happy jamming! I wish I had a jar of this right now so that I could taste it.
I have never heard of this kind of jam… I think it looks and sounds absolutely fantastic! Carrot Cake Jam is a wonderful idea, and I love that you put so much thought into how this could best replicate carrot cake. Jam making really is much easier than you think. Headed over to your blog right now…. Carrot cake jam is literally the best idea ever! I could eat this by the spoonful- it looks absolutely fabulous! I just took something special out of the oven that incorporates this jam.