I did it..My first canned meat

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I finally got the nerve to can meat..

I using the raw meat method...I just heated the jar in the dish washer.  I put the lids in  boiling water..
I boiled five bullion cubes to 1 1/2 qts of water.

I cut the meat (top round london boil) first into 1 1/2 inch by 3 inch strips on bottom and 2 to 3 inch cubes on top.
Then I filled the jars with the meat.

I filled each jars to 1 inch below the top of the jar with the broth.

It's now cooking at 10lbs for 75mins.

Please let me know if Im going to poison myself.  LOL

I also did 3 qts of stew meat only I cut thoses in cubes.

Im almost ready to do hamberger the same way...any sugguestion Im listening.

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Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Topic: I did it..My first canned meat Posted: December 07 2006 at 9:02am
	I finally got the nerve to can meat.. I using the raw meat method...I just heated the jar in the dish washer. I put the lids in boiling water.. I boiled five bullion cubes to 1 1/2 qts of water. I cut the meat (top round london boil) first into 1 1/2 inch by 3 inch strips on bottom and 2 to 3 inch cubes on top. Then I filled the jars with the meat. I filled each jars to 1 inch below the top of the jar with the broth. It's now cooking at 10lbs for 75mins. Please let me know if Im going to poison myself. LOL I also did 3 qts of stew meat only I cut thoses in cubes. Im almost ready to do hamberger the same way...any sugguestion Im listening.

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: December 07 2006 at 9:03am
	Opps this is my first red meat...I've canned ham before and corn beef, but the were fully cooked when I canned them...It's a little bit more scary for raw packed.

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: December 07 2006 at 1:43pm
	My jars boiled 1 hour after I took them out of canner...I hope thats right.. The meat looks like a dark pink kinda like the ham I canned. The jars did seal although I had to tighten the twist on lids three times.

Froto Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: December 09 2006 Status: Offline Points: 4	Post Options Post Reply Quote Froto Report Post Thanks(0) Quote Reply Posted: December 09 2006 at 10:06pm
	Hi. I don't know anything at all about canning anything, but your post frightens me. Most everyone here is seriously comtemplating a pandemic possibly devastating this planet again.

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: December 10 2006 at 1:39pm
	Froto: If I frighten you I can hardy say that that is a bad thing. You really need to do your research.... Please see our video forum...I recommend the Michel Olsterholm video for full education. All the video's are from experts on the Bird flu. I used to think well if It doesn't happen I can always eat the extra food and drink the water and having extra supplies was a great idea anyway. I now know what I stock will save our lives. The Government knows this the scientist know this and Over 50 countries are all preparing for this...With so many concerned why wouldn't you prepare. Anyway, I did my research and very little scares me...but this scares me enough to take my hard earned money and prep as much as I can so that I don't have to look my kids in the face and tell them I'm sorry there no food...No heat...No water. My husband was not on board at first until he went to a meeting at work and it scared him half to death...My husband is as tough as nails...Strong, healthy, smart. He started to prepare with me. If you have any doubts what this will be like I suggest you start with the 1918 pandemic with a 2% death rate...This possible H5N1 pandemic is at 55% death rate. Please feel free to ask any questions?

pinkchik Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: January 14 2007 Location: United States Status: Offline Points: 4	Post Options Post Reply Quote pinkchik Report Post Thanks(0) Quote Reply Posted: January 14 2007 at 10:06am
	Hi HappyCamper I was going to buy canning supplies yesterday, but I chickened out and returned the merchandise. I am deathly afraid of the pressure cooker (what's the difference between a pressure cooker and pressure canner anyway?) and I am afraid of surviving panflu only to kill myself on botulism! How and where do you start the canning process?

Hotair Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: March 17 2006 Location: United States Status: Offline Points: 667	Post Options Post Reply Quote Hotair Report Post Thanks(0) Quote Reply Posted: January 14 2007 at 1:15pm
	I am not sure what the difference is between a canner and cooker. Maybe they mean the same thing? I ordered mine on line and love it. I have canned pork, chicken,beef chili, spaghetti sauce (a lot of it) and feel really good that what I have put up is good because it is stuff that we eat all the time. Mine came with a booklet with specific instructions on how to can meat and I am meticulous about following the directions.I gave some canned goods for Christmas presents, even. I especially like the canned butter. It lasts on the shelf for 5 years and doesn't have to be refrigerated--ever. It is a perfect survival food. There are those with a whole lot more experience then I on this forum asI just started last summer. But I thought I would let you know what I know. Good luck.

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: January 14 2007 at 3:14pm
	What does canning do? Canning is an important, safe method for preserving food if practiced properly. The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. This vacuum seal prevents air from getting back into the product bringing with it contaminating micro-organisms. Safe Canning Methods There are two safe ways of processing food, the boiling water bath method and the pressure canner method: The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves. In this method, jars of food are heated completely covered with boiling water (212�F at sea level) and cooked for a specified amount of time Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood. Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240� F. This temperature can only be reached using the pressure method. A microorganism called Clostridium botulinum is the main reason why pressure processing is necessary. Though the bacterial cells are killed at boiling temperatures, they can form spores that can withstand these temperatures. The spores grow well in low acid foods, in the absence of air, such as in canned low acidic foods like meats and vegetables. When the spores begin to grow, they produce the deadly botulinum toxins(poisons). The only way to destroy these spores is by pressure cooking the food at a temperature of 240�F, or above, for a specified amount of time depending on the type of food and altitude. Foods that are low acid have a pH of more than 4.6 and because of the danger of botulism, they must be prepared in a pressure canner. The low acidic foods include: meats seafood poultry dairy products all vegetables High acid foods have a pH of 4.6 or less and contain enough acid so that the Clostridium botulinum spores can not grow and produce their deadly toxin. High acidic foods can be safely canned using the boiling water bath method. The high acidic foods include: fruits properly pickled vegetables Certain foods like, tomatoes and figs, that have a pH value close to 4.6 need to have acid added to them in order to use the water bath method. This is accomplished by adding lemon juice of citric acid. Now with that information, this information is very helpful....This was a post from HoneyBee it can be found under our canning forum on June 6, 5:28pm This was the best site to help with all my quesitons: http://www.gutenberg.org/etext/13775 Download the http://www.gutenberg.org/files/13775/13775-h/13775-h.htm this will give you step by step instuctions and answer a lot of your questions. Hi Rocky To answer your first question, you measure the juice straight from the welches jar. The preparation of berries for jam/jelly is the process of turning them into juice. The next step is canning/preserving them. The recipe measurements should be followed to the letter, as they are expecting straight juice and have designed the pectin for that amount. Canning is something I liken to making a big Thanksgiving dinner. It will take a good chunk of the day, much of it that will be spent waiting, washing things, etc. Like Thanksgiving, when it is time to act, you suddenly need 6 hands. The trick is to be prepared. Have all your pans and utensils, towels, papertowels, sugar, measuring cups, etc all within reach. Before you start you need to read over some of the instruction sites. If you know just what you will have to do, and have the items right there, you can take the time to do things calmly. Don't let me scare you, my first batch turned out great. I spent the money $18 on the "kit"; and was very glad I did. Even with the special lifter I tipped over a jar or two. I bought my 8 quart pans at the Family Dollar for only $5 each; now I use them for lots of things! This site has a chart for altitude adjustments: http://ohioline.osu.edu/hyg-fact/5000/5343.html This is a very interesting book that can be downloaded for free. Has information on other preservation ways also. It was written in 1920. I found it interesting reading � you should download the book before printing as some pages do not apply 80 years later. In general: Project Guetnberg has thousands of books available for free. I am printing some that look interesting incase of boredom with no electricity� Other canning links good for beginners: http://www.ext.vt.edu/pubs/foods/348-594/348-594.html http://www.canning-food-recipes.com/canning.htm http://www.pickyourown.org/jam.htm Hope this helps. HC

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: January 15 2007 at 4:24pm
	Did 12 more quarts.. Hot pack method...I put pork lion in slow cooker with B.Q sauce and water to cover it. ...6 hours later done...Nice and stringy... I put 3 inches of water into my pressure cooker and let that boil. with the lid off. I heated the jars and put the lids in boiling water. Added the pulled pork and jucies to hot jars. Wiped the jars tops with a paper towel to make sure the tops of the jars were clean. The lids were put into boiling water for 10 minutes. I put the lids on the jars ad the twist caps on the lids by twisting them with my thumb and my ring finger. I placed all 6 quart in canner and put the lid on with the weight. When the weight started to rock I turn the heat down until it rocked between 1 and 4 times a minute. I set the time to 90 Min's for quarts. Along with the pulled pork I did cubed porking tomatos garlic and basil with oragano. The sauce was hot the pork cold... I also did spare ribs on the bone...I hope thats ok. Cold pack method...I just put the ribs in the jars and covered the ribs with the left over hot jucie from the pulled pork. Same thing again..I boil the lids heated the jars. I cleaned the jar tops and place the lids and screw tops...Placed them into the canner. Put the top of the canner on and the weight and started the timer when and only when the weight started to rock between 1 and 4 minutes. Hope this helps

jazzy Members Profile Send Private Message Find Members Posts Add to Buddy List V.I.P. Member Joined: October 03 2006 Status: Offline Points: 42	Post Options Post Reply Quote jazzy Report Post Thanks(0) Quote Reply Posted: January 15 2007 at 8:16pm
	we can alot of foods, including meats, but my all time favorite is making up different stews and canning them, Bingo! instant dinner in a jar. there have been times when the simplicity of having that ready made meal on hand has meant alot. my DH is big on canning meats to have to make things with for later. i like making things up now and canning them so all i have to do is reheat---im lazy. its great to have both ways tho. once you do some fruits and veggies, man, you are on a roll. havent tried spare ribs yet, thats a great idea! ive never tried the dishwasher thing for the jars tho, i sterilize them in a big kettle. i just follow the directions in the Ball book and everything works out good. canning your own food is downright smart. this fall we canned spinach, pickeled beets, saurkraut, chicken, ham, elk, spaghetti sauce, beef stew, green chile stew, chicken soup, different kinds of broth, turkey, regular chile, jars of beans, (saves on having to soak), potatoes, carrots, make pickles up the whazoo, squash and more. we canned more than we can eat this winter, and thats good. our garden produced real good and we hit every meat sale we could find. because of putting up this food, we only have to go to the grocery store for beer, bread, fresh greens, only cause we havent gotten around to making them. our grocery bill is 1/3 of what it used to be ever try to can butter and lard to have fats? your doing a great thing and ought to be real proud of yourself.
	***************************** Courage is Fear that has said its prayers Jazzy Acre Herbals http://jazzyherbals.xeir.com/

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: January 16 2007 at 6:06pm
	yes I've posted here how to can butter...I haven't done lard... Although I have gotten brave I still wish a grandma would come here and sit with me and tell me everything is just right... We have a huge garden...1/2 of the size of a foot ball field...It take 6 telephone poles and 6 foot chain link fence to keep the deer out. I should have appreciated the power of canning a lot time a go. All I know is 90 minutes for quarts and 75 min for jars...This is meat of course...Any tips you want to give Im listening really hard... Also I would love some stew recipes...Please tell me you can tell a bad jar when its opened.. out of 12 qts One didn't set..The top was popped up...Don't know why... My husband was happy. He got to eat the pulled pork in BQ sauce. Thanks HC

jazzy Members Profile Send Private Message Find Members Posts Add to Buddy List V.I.P. Member Joined: October 03 2006 Status: Offline Points: 42	Post Options Post Reply Quote jazzy Report Post Thanks(0) Quote Reply Posted: January 18 2007 at 6:58pm
	im not sure ive ever had a bad jar---i do remember once i popped a lid and something just didnt smell right to me, so i just dumped it. it had a good tight seal and popped nice and loud when i opened it, but for some reason i didnt feel right about it. maybe im over cautious. ive occasionally had one or two that didnt seal and just put them in the fridge to eat right away. we live at a high altitude so we process meats a bit longer. (we are over 7500 ft). it looks like you are doing the right time for sea level... it kinda gets addicting, doesnt it? recipes...hmmm. i just make big vats of whatever im in the mood for, vegetable stew, chicken green chile stew, ham and beans. its just so great to have this stuff. whatever im making on a weekend, ill make 3 times as much and then can the rest---its so handy. ps your garden sounds wonderful, ill bet you'll be busy canning this fall!
	***************************** Courage is Fear that has said its prayers Jazzy Acre Herbals http://jazzyherbals.xeir.com/

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: January 19 2007 at 4:11pm
	Thanks Jazzy...I'll have to make extra to built up my stash.

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: January 23 2007 at 4:27pm
	Jazzy took your advice...made stew and canned 9 pints 7 pints of raw packed beef tips 3 pints of pork 1 pint didn't make it. Cracked Next time I won't add the extra pint. Although they did have room I think maybe the boiling shifted them to touch. I really could use some help on what to can here... Any recipes you'd like to share.

Hotair Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: March 17 2006 Location: United States Status: Offline Points: 667	Post Options Post Reply Quote Hotair Report Post Thanks(0) Quote Reply Posted: January 23 2007 at 5:16pm
	O.K. here I go.... Beef Chili 2 tablespoons olive oil 2 lbs sirloin steak (I in. cubes) 1/2 lb. lean ground beef 12 oz. of chorizo 1 lg. yellow onion 1/4 cup chili powder 1 tablespoon garlic salt 2 tsp. cumin 1 tsp. dried basil 2 cans 14 1/2 oz. cut up tomatoes 2 cans beef broth 1 cup chopped cilantro 1 cinnamon stick three bay leaves green jalapenos slit 3 times lengthwise each 1 tablespoon cornmeal I hershey bar. Place oil in large, heavy pot. Brown the sirloin and remove to a bowl. Add ground beef, choizo and onion to the pot to brown. Return sirloin to the pot. Add all the other ingrecients. Bring to boil. Reduce heat and simmer for two hours. Before serving, discard cinnamon stick, bay leaves and Jalapenos. I canned a bunch of this. It is great! Spaghetti sauce Serves 8-10 1/2 cup olive oil divided 3 large yellow onins chopped 2 lg. carrots chopped 1 celery stalk chopped 6 garlic cloves chopped 4 tsp. salt 11/2 tsp. black pepper 1 lb. hamburger 1ib. spicy sausage 3 bay leaves 2 tsp. dried oregano 2 tsp. sugar 3 28oz. cns italian style tomatoes 1 6 oz. can tomato paste Follow the directions from the stew, throw it all together, and let simmer for 1 hour. Delicious. I bought a case of spaghetti just for this recipe. Lentil and sausage soup with feta and mint. In this recipe, I cook a ham hock the day before, put it in the fride over night, skim off the fat and use the broth in place of the chicken stock. 1 lb. hot italian sausage 2 med onions chopped 3 celery ribs chopped 1 bag lentils 8-10 cups chicken stock 2 14 1/2 oz. canned diced tomatoes 1 cup dry red wine 1 lb. red or green swiss chard chopped into 1 in. ribbons 1/3 cup chopped fresh mint salt and pepper 1 package feta cheese thrown in at the last. Brown the sausage and drain off fat. Add onions and celery to pan and cook until translucent. Add everything else except the chard and feta and add those at the last. I have canned a bunch of this too. Not only great but so healthful! Enjoy!

jazzy Members Profile Send Private Message Find Members Posts Add to Buddy List V.I.P. Member Joined: October 03 2006 Status: Offline Points: 42	Post Options Post Reply Quote jazzy Report Post Thanks(0) Quote Reply Posted: January 23 2007 at 8:09pm
	gosh, happycamper, it sounds like you are doing pretty durn wonderful all on your own! im embarrassed to say im not much of a recipe person. when i make something for the family that they really like, i double or triple the batch and then whatever we dont eat then, i can the rest. wow, hotair, those recipes look wonderful---i gotta try them. there is nothing wrong with buying meats and just canning that---the way the econmy is going ill bet protein goes sky high this year (as if its not high enough!) by canning pork, beef, chicken, ham, you are doing terrific and have accomplished half the job of feeding your family for months. heres one i like: EASY SAURKRAUT Per Pint Jar: Shredded Cabbage 1 tsp. pickling salt 1 tsp. sugar 1 tsp. white vinegar Pack cabbage in jar, add salt, sugar and vinegar. Add distilled water and remove bubbles. Cap jars. Will be ready in about 3-4 weeks. DELICIOUS! and its not really 'canning'--- there are a few good sites on the internet, just do a search. id post some, but somewhere i got the notion that we are not supposed to do that (?) you can find a ton of ideas that will keep you busy for weeks. just type in 'canning recipes'. (how did i get stuck on Bold? must have clicked something) be proud of yourself, you just learned a new life long skill!
	***************************** Courage is Fear that has said its prayers Jazzy Acre Herbals http://jazzyherbals.xeir.com/

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: January 24 2007 at 4:44am
	Jazzy thank...I'm alergic to just one food...Suarkraut...Nothing else...Im not alleric to cabbage for some reason Suarkraut will cause an instant asthma attach...Go figure because I love Suarkraut of my hot dogs. Thanks anyway

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: January 24 2007 at 4:45am
	Hotair...Thats sound so good...It's next of my list to make... Thanks so much for taking the time to post it.

Hotair Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: March 17 2006 Location: United States Status: Offline Points: 667	Post Options Post Reply Quote Hotair Report Post Thanks(0) Quote Reply Posted: January 24 2007 at 1:15pm
	Jazzy, that saurkraut is the next thing I am going to "can". Thanks