What are you canning now?

[cravenchx]

I've started drying and vacuum sealing all beans, except green beans.
It saves my jars for more meat.
Like I said, I canned 14 pints of pork tenderloin, which I got for $1.99#.
Once opened and drained, roll in flour, fry make gravy and biscuits...and
Food coma later!

 

[donrae]

I've started drying and vacuum sealing all beans, except green beans.
It saves my jars for more meat.
Like I said, I canned 14 pints of pork tenderloin, which I got for $1.99#.
Once opened and drained, roll in flour, fry make gravy and biscuits...and
Food coma later!

I probably missed your first post about this. Are you raw packing the meat? How juicy is it----do you have to drain it or rinse it or anything before the flour to not make a huge soggy mess? It sounds REALLY good!

Okay, saw the draining part--but how juicy?

 

[cravenchx]

To be honest, this is the first time I myself have canned tenderloin. Raw pack, no water, it makes its on juice. I plan to drain and pat dry, roll in flour or put in stews. The lady who helped guide me thru says she has people beg her for a jar for Christmas.

 

[PuffyChick]

Did you put bits of wax paper or something seperating the meat slices?

I am rather confused on how you did this because I did chunks from a huge pork loin ( I get mine at Sam's for 1.57$-lb)

But I couldnt get slices to fit in pint jars so I chunked it like stew meat ..but let me tell you, after its been canned/pressure cooked it all sealed together in a tight little chunk in the jar. I had to take a fork and flake it out which to be honest, was fine because I was thinking "pulled Pork" but honestly it wasnt ..."stringy" enough...I was thinking maybe next time to use pork butt instead ..because it seemed the loin was too lean. If you can see what I mean? But I am worried the pork butt might be too greasy..

But anyway Please let me know .........

So, you used quart jars?
How full did you fill them?
That would be like 2lbs of meat in a quart jar?
How do you keep the "chops" seperate and not sealing together in cooking?
Did you brown first?

I'd really really love to know how you did this because I would like to do "pork chops" in flour from a can like you said.

 

[cravenchx]

first of all....NEVER can with flour or cornstarch. I chunked, rather big cubes and just stuffed in the jar. No wax paper. Pint jars, but you can do qts. 75 mins. for pints, 90 for quarts. I have read not to slice and stack due to the heat not being properly distributed. I watched numerous youtube videos and it was very helpful.
I also canned bacon pieces. I bought bacon ends and pieces, cut into small pieces and fried. I like mine crunchy, then canned them. SO easy for baked potatoes, soups, salads, etc. Good Luck!

 

[mickey328]

Absolutely right, chx...leave the thickening till you prepare the meal. I don't can pork simply because hubby can't eat it so when I get a craving I just buy enough for me for a meal. I did beef this year...some ground (cooked first) and strips from roasts...cut them as large as I could fit into the jar, raw pack, and a bunch that's ready for stews or casseroles. I browned it first then packed and filled up the jars with beef stock. With the meat and the good stock, it's a great base for stew, soup or caserrole. I did find the strips sort of tended to clump together but I set the jar in hot water first and that loosened it all up nicely.

 

[Cryptkeeper]

first of all....NEVER can with flour or cornstarch. I chunked, rather big cubes and just stuffed in the jar. No wax paper. Pint jars, but you can do qts. 75 mins. for pints, 90 for quarts. I have read not to slice and stack due to the heat not being properly distributed. I watched numerous youtube videos and it was very helpful.
I also canned bacon pieces. I bought bacon ends and pieces, cut into small pieces and fried. I like mine crunchy, then canned them. SO easy for baked potatoes, soups, salads, etc. Good Luck!

@ what pressure?

 

[galanie]

This has all the canning times and pressures. And some recipes but I use it now rather than drag out the old canning book: http://nchfp.uga.edu/publications/publications_usda.html

 

[galanie]

This has all the canning times and pressures. And some recipes but I use it now rather than drag out the old canning book: http://nchfp.uga.edu/publications/publications_usda.html

Nearly all meat is done at 10 or 11lbs pressure, depending on if it's a weighted gauge or a dial gauge.

 

[cravenchx]

Nearly all meat is done at 10 or 11lbs pressure, depending on if it's a weighted gauge or a dial gauge.

yes, 10#'s is what I used.