Home Canning-Meats=General Information
Posted: Mon Jun 21, 2010 6:25 pm
Home Canning Meats-General Info
You can safely and easily can your own meat
http://www.backwoodshome.com/articles2/clay105.html
By Jackie Clay
Of all the foods I can every year, the most useful is the wide variety of meats. While we aren’t huge meat eaters, these rows and rows of jars of all sizes form the base of many meals throughout the year. And in our hurry-scurry world, it’s so convenient to have this pre-cooked, tender, and oh-so-tasty meat right on the shelves, ready to quickly whip up a meal that tastes like I spent hours preparing it.
At any one time, you’ll find jars of venison, moose, and elk meat, chicken, turkey, beef, ground meat, pork, and fish on my shelves. Two of the best things is that this meat was cheap (hunted, home-raised, or on sale) and it’s so fast and easy to can. I am able to ready over a dozen meals’ worth of meat in less than an hour. This is about the same amount of time it takes to prep and cook raw meat, and I have so many extra, ready-to-heat meals on my shelves.
Sure, you can freeze meat, as most people today do. But when you need that meat, you must either take hours to defrost it or use a microwave. Your meat can get buried with other things so long that it can become freezer burned, which gives the meat a bad smell and taste. When your meat is canned, it is all lined up in order and you can choose big chunks, steaks, slices or dices at a glance. --- continued at link, above ---
You can safely and easily can your own meat
http://www.backwoodshome.com/articles2/clay105.html
By Jackie Clay
Of all the foods I can every year, the most useful is the wide variety of meats. While we aren’t huge meat eaters, these rows and rows of jars of all sizes form the base of many meals throughout the year. And in our hurry-scurry world, it’s so convenient to have this pre-cooked, tender, and oh-so-tasty meat right on the shelves, ready to quickly whip up a meal that tastes like I spent hours preparing it.
At any one time, you’ll find jars of venison, moose, and elk meat, chicken, turkey, beef, ground meat, pork, and fish on my shelves. Two of the best things is that this meat was cheap (hunted, home-raised, or on sale) and it’s so fast and easy to can. I am able to ready over a dozen meals’ worth of meat in less than an hour. This is about the same amount of time it takes to prep and cook raw meat, and I have so many extra, ready-to-heat meals on my shelves.
Sure, you can freeze meat, as most people today do. But when you need that meat, you must either take hours to defrost it or use a microwave. Your meat can get buried with other things so long that it can become freezer burned, which gives the meat a bad smell and taste. When your meat is canned, it is all lined up in order and you can choose big chunks, steaks, slices or dices at a glance. --- continued at link, above ---