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#91 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
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just read an article not too long ago and and they stated that the jars no longer have to be sterilized, in canner or water bath, in water bath as long as it's over 10 mins.---tom
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#92 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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That is true, Tom. 10 mins or longer sterilizes everything. The only time I might sterilize jars is if I want to process my jam only 5 mins (tastes better).
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Corona~Barb Now an Oregon gal |
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#93 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Nobody is sterilizing anything boiling stuff for short periods.
They are killing molds and bacteria that die at lower temperatures. My old Kerr book has the temps at which things die. This whole idea of sterilizing lids by boiling them blows me away. That is what the pressure canner does. Ball even says NOT to boil lids just keep in hot water. Rings I couldn't care less about. Much of the stuff goes way back to the old days of open kettle canning that you boiled everything and then processed in an open bath canner or barrel for long periods of time. If I was in a bind and had to do it that old way I would and feel just fine about it. The problems start when people start mixing up instructions and cooking methods. In other words taking things out of context and combining them. For one the way I was raised you cooked your food you didn't eat it raw or steamed. This involved simmering green beans for long periods of time with bacon in it in a big kettle. |
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#94 | |
Tomatovillian™
Join Date: Jun 2016
Location: Santa Maria California
Posts: 1,014
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#95 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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First batch out and canning the last three pints.
From the appearance it looks like they may be tender. I ended up processing them for 85 minutes. If you have had this type of bean before you will know why I did it longer. Worth IMG_20170302_1473.jpg |
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#96 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
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Chunks of ham in there?
Mmm. I can taste it.
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Stupidity got us into this mess. Why can't it get us out? - Will Rogers |
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#97 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Nope just left over chunks of smoked BBQ pork roast fat included.
Worth |
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#98 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() Now I have two of them going at once. I wont say what is in them now and I might not later. It may end up being a disaster. ![]() Worth |
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#99 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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Squirrels since you got the pellet gun out??? Free meat!!!
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#100 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Good Texas product.
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#101 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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HAHA!! I know a little about that.
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#102 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Here it is and I know how to do it better next time.
Seven quarts canned chicken and seven pints canned cured lamb with potatoes. Worth IMG_20170302_25599.jpg |
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#103 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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Looks weird to me, we never canned meat. The first time I saw canned beef stew at a friends house from upper Michigan I thought he was crazy but I loved the pickled smelt he had.
If you keep going you'll have enough for a years supply. |
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#104 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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I haven't yet tried canning meats, but if I ever find a good deal on high quality tuna, I really want to try this one -- http://www.saveur.com/article/Recipe...de-Canned-Tuna
Have fun Worth! |
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#105 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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If anybody has a pressure canner they should think long and hard about canning meats.
I was raised up on canned and fresh or frozen meat. Surprisingly canned breakfast sausage patties are frigging good if done correctly. The plus side is they last one heck of a lot longer than frozen pork. The way we and I will do it is to get a big pan and stem cook them first. Then place in the jars with water and can away. Then all you have to do is take them out and brown them in a skillet. Very fast and easy to do. One pint is more than enough for two people. To make your sausage taste like sage when you cook it put some on top and cover it to cook/heat up. After it is canned. The chicken will make a nice fast way to make soup or chicken and dumplings. In the last week I have put up almost 50 jars of something or another. My pantry was empty now its not. ![]() I dont even bother dating stuff because I go through it instead of hoarding it. Worth |
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