Search results for query: *

I've been doing some research on canning bone-in or bone-out. You can do it either way, the time is actually a bit less for bone in. Also, you can raw or cook pack. Sounds like browning the meat first would give it great flavor. If bone-in, then most of the smaller bones disintegrate and...

Has anyone canned without deboning? Is it a real mess to pick through after it's canned if you do it with bones? I was thinking that the bones would demineralize, enriching the broth, but maybe that's not such a good idea. Maybe pressure canning needs its own thread? This one's for butchering....