Anyone here can meat? Need some advise.

[Jmiller89]

I’m new to canning and am on my second batch of pressure canning meat. But I’m now concerned that I messed up the first batch and need some advise. I have an All American canner that we bought new. I followed instructions and got pressure up to 10 on dial and tried to maintain it a little bit over but my weight did not jiggle often. Now I’m thinking maybe it wasn’t hot enough. I got good seals on the jars but are they safe to eat? I’m working on second batch and realized this might be an issue 30 minutes in and have made the pressure at 11 and it’s jiggling like it should. Should I restart the clock from that point?

 

[1muttsfan]

If you're not 100% sure that your heat and pressure settings were correct, I wouldn't take any chances. If you have just finished canning it, you can take that meat and freeze it and use it for soups and casseroles.

 

[Jmiller89]

If you're not 100% sure that your heat and pressure settings were correct, I wouldn't take any chances. If you have just finished canning it, you can take that meat and freeze it and use it for soups and casseroles.

The first one a did Monday. Is it bad now?

 

[Jmiller89]

If you're not 100% sure that your heat and pressure settings were correct, I wouldn't take any chances. If you have just finished canning it, you can take that meat and freeze it and use it for soups and casseroles.

Do you think I should add the 30 minutes back onto the batch I’m doing now?

 

[1muttsfan]

If the meat was improperly canned and has been sitting out at room temperature, it would be unsafe to eat. Big bummer I know.
As far as the batch you are canning now, you start your time from when you reach full pressure and temperature.

 

[1muttsfan]

Some helpful and free references

https://www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning

https://extension.msstate.edu - search for home canning