Operation Old Pressure Cooker. - Page 7

encore · March 2, 2017

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

**coronabarb** · March 2, 2017

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).

Worth1 · March 2, 2017

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.

Jimbotomateo · March 2, 2017

Quote:

Originally Posted by Worth1

Came out great.
Worth
Attachment 70296

You are having a lot of fun with your cooking Worth!

. I bet you could cook for ten or more with no problem.

. The food always looks great but I have to take a break every time to munchie something.

. Jimbo

Worth1 · March 2, 2017

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

dmforcier · March 2, 2017

Chunks of ham in there?

Mmm. I can taste it.

Worth1 · March 2, 2017

Nope just left over chunks of smoked BBQ pork roast fat included.
Worth

Worth1 · March 2, 2017

Quote:

Originally Posted by Jimbotomateo

You are having a lot of fun with your cooking Worth!

. I bet you could cook for ten or more with no problem.

. The food always looks great but I have to take a break every time to munchie something.

. Jimbo

Yes I am having fun.

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

Rajun Gardener · March 2, 2017

Squirrels since you got the pellet gun out??? Free meat!!!

Worth1 · March 2, 2017

Good Texas product.

Rajun Gardener · March 2, 2017

HAHA!! I know a little about that.

Worth1 · March 2, 2017

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

Rajun Gardener · March 2, 2017

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.

Father'sDaughter · March 2, 2017

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!

Worth1 · March 3, 2017

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

March 2, 2017	#92
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	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). __________________ Corona~Barb Now an Oregon gal

March 2, 2017	#96
dmforcier Tomatovillian™ Join Date: Apr 2016 Location: Dallas, TX Posts: 3,825	Chunks of ham in there? Mmm. I can taste it. __________________ Stupidity got us into this mess. Why can't it get us out? - Will Rogers

March 2, 2017	#91
encore Tomatovillian™ Join Date: May 2015 Location: wisconsin Posts: 536	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

March 2, 2017	#93
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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.

March 2, 2017	#99
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	Squirrels since you got the pellet gun out??? Free meat!!!

March 2, 2017	#100
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Good Texas product.

March 2, 2017	#101
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	HAHA!! I know a little about that.

March 2, 2017	#102
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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

March 2, 2017	#103
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	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.

March 2, 2017	#104
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,919	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!

March 3, 2017	#105
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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