How is your flock today?

[416bigbore]

Nothin' but duck with a pinch of pickling salt.

I agree on the salt, do you use pints or quart jars and how long you pressure cook them?

 

[416bigbore]

The big green eggs are laid by the Buff duck. A smaller green egg from the Rouen.

Our Rouen / Pekin mix hens lay white eggs only.

 

[Parront]

Pints, I have an older pressure cooker made by presto. I have the old book for it still., but here is a link to their site: https://www.gopresto.com/content/s/canning-meat
I do them an hour and 15 min, 75 min on this chart.
I like to just use boneless breast meat in jars. It is about the same for any meat.

 

[416bigbore]

Pints, I have an older pressure cooker made by presto. I have the old book for it still., but here is a link to their site: https://www.gopresto.com/content/s/canning-meat
I do them an hour and 15 min, 75 min on this chart.
I like to just use boneless breast meat in jars. It is about the same for any meat.

That is interesting and I would like to try that. Most people don't know you can not can,( pressure cook ) meat in a quart jar safely. That is why I had to ask.

 

[Parront]

That is interesting and I would like to try that. Most people don't know you can not can,( pressure cook ) meat in a quart jar safely. That is why I had to ask.

So I passed your test? I try to not post any dangerous things here! Some old timers used quarts, even for oysters, when I was younger. I am a safety first kind of person, so I never can anything with bones bigger than a tuna, but the site I referenced has times for quarts, long times that I would find too inconvenient! But, I believe that it is a personal judgement call on safety.

 

[416bigbore]

So I passed your test? I try to not post any dangerous things here! Some old timers used quarts, even for oysters, when I was younger. I am a safety first kind of person, so I never can anything with bones bigger than a tuna, but the site I referenced has times for quarts, long times that I would find too inconvenient! But, I believe that it is a personal judgement call on safety.

I so agree. Some old timers could get away with it if they cooked it out of a quart jars first over eating it cold in a sandwich.

In my experiences from AK. A TBS of lemon juice was always added to any pint of fresh seafood before canning it.

 

[416bigbore]

@Parront Curing meats for smoking is another old thyme thing most people don't understand either with Nitrates and how to use them safely. I so love homemade cured hams and bacon, sausage to smoked poultry.

 

[BlueBaby]

Our Rouen / Pekin mix hens lay white eggs only.

Have you tried a Pekin /Runner mix yet? I think that might make a good sized plus egg laying duck?

 

[Parront]

I so agree. Some old timers could get away with it if they cooked it out of a quart jars first over eating it cold in a sandwich.

In my experiences from AK. A TBS of lemon juice was always added to any pint of fresh seafood before canning it.

The problem with unsafe canning is that even cooking it after you open the jar will not de-activate the toxin produced by botulism. That is why I refer to the up-dated times charts, some old books I have list shorter times which have been declared to be not safe. Our germs are badder bugs than they were in a bygone era. I no longer eat rare hamburgers, either, which I loved growing up!

 

[BlueBaby]

Pints, I have an older pressure cooker made by presto. I have the old book for it still., but here is a link to their site: https://www.gopresto.com/content/s/canning-meat
I do them an hour and 15 min, 75 min on this chart.
I like to just use boneless breast meat in jars. It is about the same for any meat.

I bookmarked that link. Thanks', I want to try my hand at it later.