What are you canning now?

[Lexy_Organic]

I'm just getting into canning and I've got to say (not spamming, just sharing), I've been searching the web like crazy and for those of you who participate in farmers markets or want to, should definitely check out this site, thefarmersmarketclique.com. There are hundreds of markets, vendors and people who go to markets on it. I found this amazing book on it called "Putting Up". It has crazy-good and unique recipes in it that I had never thought of. Definitely a great read for those who love to put up.

To get back on subject, I was curious about canning meats. I've only canned vegetables so far and hoped someone would know how to go about it. Any thoughts?

 

[3goodeggs]

welcome to BYC lexy! Your first post is on the canning thread? Well, we don't have to tell you BYC is more than just birds, do we?

Glad to have you here.

 

[Smoky73]

Quote:
I know that my Ball canning book has meat canning in it, though I have never tried it. It took me YEARS to get a pressure cooker to can with, and so I know you need that to can meat. Other than that, no idea.

 

[Scoop]

Quote:
Hi! Welcome! If you want to can meats you need a pressurer canner. The manual you get will be your guide. I do Kale soup which has smoked sausage in it. That takes 90 minutes at 10 lbs. or pressure I think. That sounds like a long time, but I think it's worth it to have passive storage. You could also can the soup without the meat and add the meat when you open it. In that case, you'd process according to which ingredient needs the longest processing time. I love pressure canning as it opens up a whole new world of processing.

 

[vfem]

I really must suggest the Ball Canning Book to anyone getting started. Its the easiest to follow directions, and it squashes any doubts you may have. Plus, we are always here to walk you through the details, or help you find where things went wrong.

Its nice to have a shoulder to lean on!

...I have no answer for the meat canning from personal experience as I have never canning meats yet.

 

[Dragonfly Ranch]

Quote:
I got this book last year and I really like it. Has a lot of information, plus a whole chapter just for Salsa and no one else has tested recipes that are approved. It only cost $18.00 and has tons and tons of recipes and covers all aspects of preserving food.

http://www.uga.edu/setp/

Check it out I don't think you would be disappointed.

Sandee

 

[elizabethbinary]

For those who have Kindle, I have:
The Joy of Jams, Jellies and and other Sweet Preserves (mmm the strawberry rose jam is amazing)
Independence Days: A guide to sustainable food storage & preserving
The Complete Idiot's Guide to Preserving Food
The Encyclopedia of Country Living (An all-encompassing BIBLE of a book with a huge fantastic section on canning... and goats... and building hatcheries... and pies...)


Also a good one which seems funny here:
Preserving food without freezing or canning

Heaps of recpes for lactofermentation, pickles, salt curing, oil preserving, etc. The BEST mushroom recipes in here. Hands down.

 

[Dragonfly Ranch]

Quote:
I would say that you should be careful using a pressure canner to cook food in. The larger models - 23 quart like we have - are made of Aluminium and not something you should cook in. You can buy Stainless Steel Pressure canners but they cost a small fortune if I remember correctly from when I was researching before buying our Presto.

The discoloration is normal and not a problem since jars are sealed while using it as a pressure canner or water bath. But again, I wouldn't cook in it directly.

Sandee

 

[Equus5O]

Quote:
I would say that you should be careful using a pressure canner to cook food in. The larger models - 23 quart like we have - are made of Aluminium and not something you should cook in. You can buy Stainless Steel Pressure canners but they cost a small fortune if I remember correctly from when I was researching before buying our Presto.

The discoloration is normal and not a problem since jars are sealed while using it as a pressure canner or water bath. But again, I wouldn't cook in it directly.

Sandee

I got the 23 quart Presto pressure cooker/canner for Christmas. It comes with directions for cooking. Yes, I know that just because it's written doesn't mean that it's gospel

, but cooking in it is the first thing I did with it. I've got to say that those BBQ ribs that cooked in 15 minutes are the best darned ribs I've ever made! I'm pretty sure that I'll use it for cooking a whole lot more than I do for canning. Of course, I say that before this years garden. But, if it's washed well ....

 

[Olive Hill]

Quote:
I would say that you should be careful using a pressure canner to cook food in. The larger models - 23 quart like we have - are made of Aluminium and not something you should cook in. You can buy Stainless Steel Pressure canners but they cost a small fortune if I remember correctly from when I was researching before buying our Presto.

The discoloration is normal and not a problem since jars are sealed while using it as a pressure canner or water bath. But again, I wouldn't cook in it directly.

Sandee

I got the 23 quart Presto pressure cooker/canner for Christmas. It comes with directions for cooking. Yes, I know that just because it's written doesn't mean that it's gospel

, but cooking in it is the first thing I did with it. I've got to say that those BBQ ribs that cooked in 15 minutes are the best darned ribs I've ever made! I'm pretty sure that I'll use it for cooking a whole lot more than I do for canning. Of course, I say that before this years garden. But, if it's washed well ....

Maybe I'm just picky, but once you get some good canning sessions on it you may think twice.

The discoloration doesn't bother me for canning. I didn't really give it a second thought until someone posted here about cooking in them, but I wouldn't want to eat something out of that pot. No amount of washing can restore it. Just looking at it makes my teeth hurt. Metal and metallic tastes are pet peeves for me though -- I have to leave the house when my husband sharpens our knives or my ear and teeth just throb at the metal on metal sound -- so like I said, maybe it's just me.