Canning and Home preserving

[pennyJo1960]

No milk in it and mine was fresh frozen or dehydrated

 

[BigBlueHen53]

No milk in it and mine was fresh frozen or dehydrated

I'm dying to ask about your dog food company.... is it still in business? Would we recognize the name of it? Does it have the same name it did when you owned it? Is it still as good a product as it was when you owned it? Are you allowed to answer these questions? If not, I apologize. I'm just tickled that I am talking to someone who was a successful business woman, an entrepreneur, a product designer and manufacturer. That's quite an accomplishment there! I salute you!
Stef

 

[pennyJo1960]

4 health dog food was the name yes it now a kibble I felt to make it a kibble you would loose allot of nutrients papaya is super duper digestive for canines need like 4 supplements to do what that little thing can put one in front of your dog they ignore I had 4 Hobart processors that make your home unit look puny and useless they will grind cooked bone to pulp in blink

 

[bobbi-j]

For what its worth I am going to put this out there I am new to this whole endeaver.. I will not can any other way than what the FDA specifieds in their food safety documentation.

I will disagree but agree to disagree with any other method... I suggest people who are new to food preservation by canning Read the literature and decide for yourself.

https://www.healthycanning.com/wp-c...plete-Guide-to-Home-Canning-2015-revision.pdf

in the front of the publication they tell the how and whys of Modern canning principals The rest of the book has great recipes.

Its free As are many of the AG extension publications

Here is a source of recipes from Ball Canning
https://www.freshpreserving.com

and a primer for new canners
https://www.freshpreserving.com/canning-101-getting-started.html


According to the FDA Canning Milk, noodles, rices, and thickeners is not approved. Meaning research hasnt been done in the test labs to prove or disprove safety.

I will leave it at that and not argue whether or not something should be done.

There are two ways the FDA has approved canning of beans is Either the long soak method which is twelve hours Then a quick boil for thirty minutes and pack into jars.

The other is a quick soak method Boil the beans for two minutes then let them soak for half an hour.... pour off the water and boil for half an hour Now your paritally cooked beans are ready to can.

you see beans can double or tripple their size in the rehydration process. Possibly expanding till they compromise your seal. there are people out there that can dried beans without soaking or pre cooking. They have success because they only fill the jars one third full... I may try that eventually.

But because I am learning I am going to follow the FDA guide lines to make sure i do it right.

deb

For safety reasons, I follow FDA guidelines as well. It's just not worth it to me to take a chance on poisoning anyone. I do, however, consume canned goods over a year old. I also defrost meat on the counter.

Does anyone have a good jerky recipe? I just got a meat slicer for Christmas and want to make some venison jerky.

 

[pennyJo1960]

Goodnight friends old gal needs her sleep

 

[BigBlueHen53]

4 health dog food was the name yes it now a kibble I felt to make it a kibble you would loose allot of nutrients papaya is super duper digestive for canines need like 4 supplements to do what that little thing can put one in front of your dog they ignore I had 4 Hobart processors that make your home unit look puny and useless they will grind cooked bone to pulp in blink

Wow @penny1960 that's awesome.

 

[hispoptart]

Welcome aboard... I SO Want an All american canner... one that can double stack.
especially when I graduate from the presto.

I have heard about the Tomatos being easy to peel after frozen... Not a fan of canned tomatos but I may give it a try to see if there is a difference.

deb

I love my All American, I think I can double stack pints in mine but have never done it. So far the only down side to it is that it's very heavy.

If your not a fan of canned tomatoes you probably won't be a fan of frozen, but heck no harm in freezing a couple to test them out.

 

[21hens-incharge]

For safety reasons, I follow FDA guidelines as well. It's just not worth it to me to take a chance on poisoning anyone. I do, however, consume canned goods over a year old. I also defrost meat on the counter.

Does anyone have a good jerky recipe? I just got a meat slicer for Christmas and want to make some venison jerky.

Not sure what flavor level you are looking for......
I make jerky (beef) with thin slices of meat not the ground up and put through a jerky press.

I use Dales steak seasoning (a salty liquid sold in a bottle)
Montreal steak seasoning (dry shake on type)
Finely minced garlic
And coarse black pepper.

I do large batches using a few gallon zip bags to marinate in.

One bottle of Dales, 4 Tbsp montreal, 3 Tbps garlic, 2 Tbsp pepper and 1.5 Cups water. This does up several pounds of raw meat.
I cut the meat, place in the bags add enough mix to be able to work it all around the meat with a little liquid pooling of I stand the bag up.
I soak at least 12 hours before drying it. Flip and squish often to make sure it gets worked through all the meat.
I have added things like onion powder or garlic powder and crushed red pepper flakes.

It is a strong marinade. The flavor in the dried meat is as good as if not better than the Jack links jerky.

Experimenting over the years.....Things like bbq, teriyaki or any thick sauce made the jerky sticky and not as full of flavor.

Do refrigerate or freeze any home done jerky since there are not added preservatives.

 

[perchie.girl]

I love my All American, I think I can double stack pints in mine but have never done it. So far the only down side to it is that it's very heavy.

If your not a fan of canned tomatoes you probably won't be a fan of frozen, but heck no harm in freezing a couple to test them out.

i AM planning on having a dedicated work station devoted to canning. Therefore I wont have to move it often. and I can make it the height I need ... I am headed for a wheel chair eventually.

deb

 

[perchie.girl]

Not sure what flavor level you are looking for......
I make jerky (beef) with thin slices of meat not the ground up and put through a jerky press.

I use Dales steak seasoning (a salty liquid sold in a bottle)
Montreal steak seasoning (dry shake on type)
Finely minced garlic
And coarse black pepper.

I do large batches using a few gallon zip bags to marinate in.

One bottle of Dales, 4 Tbsp montreal, 3 Tbps garlic, 2 Tbsp pepper and 1.5 Cups water. This does up several pounds of raw meat.
I cut the meat, place in the bags add enough mix to be able to work it all around the meat with a little liquid pooling of I stand the bag up.
I soak at least 12 hours before drying it. Flip and squish often to make sure it gets worked through all the meat.
I have added things like onion powder or garlic powder and crushed red pepper flakes.

It is a strong marinade. The flavor in the dried meat is as good as if not better than the Jack links jerky.

Experimenting over the years.....Things like bbq, teriyaki or any thick sauce made the jerky sticky and not as full of flavor.

Do refrigerate or freeze any home done jerky since there are not added preservatives.

I have made Jerky in the past... just simple stuff.

Flank stake before it got expensive sliced thin with a knife. Then laid the meat out on a cooky sheet and Salted with coarse salt like you would use on pretzels. and Very coarse black pepper... Flipped and did the other side... Then laid it right on the rack in the oven and put the oven on warm.

I have done a Teryaki marinade from a bottle and that came out yummy.

None of it lasted long enough to worry about refrigeration... But then I didnt make alot.

deb