canning meat

**Applejack** · 07-24-2012, 09:40 PM

Well, I did it. Canned meat today. I was going to wait until we tried the chicken soup and the veggie and beef soup from the ball canning book but decided to brave it out and canned hamburger. Just took the last out of the canner all all jars sealed. I went by the ball blue book because I have nevered canned meat before as I have seen on here some others have not ventured into it either and I to was afraid to do it. But all went well. And I don't thank we will have any problems with it. (Please Lord let it be ok). I didn't like the idea of using tomato juice for it and was thinking of using tomato sauce, but then I thought about the acid content and ran out to store and got the tomato juice. We had about a spoon left in the pan and tasted it and it really had a great flavor to it. I was crasy and canned 10lbs of hamburger. Took me all day because I was being extra careful and making sure everything was double sterlized. (over kill). But with meat you can't take chances. I seem to have remembered my grandmother and aunt doing it when I was little, as I was cooking everything up and getting it into the jars . Funny how things like that come back to you. good memories. I have been canning now for about 25 plus years but never meat. I think I could get used to this since we can't have chickens or cows around here. will just have to watch for good sells.
AJ

**ZAGran** · 07-24-2012, 10:25 PM

Applejack, belive it or not, my Mother canned fish. Carp of all things, bones and all! No pre cooking, raw pack. When it came out of the pint jars, it looked like canned salmon, the bones were just as tender (in fact my favorite part) and the flavor very much like salmon in my memory. In fact I never open a can of salmon without thinking of those jars of carp and how good they were. We used it just like canned salmon, patties, salads and one dish meals with noodles.

**Applejack** · 07-25-2012, 12:15 PM

Originally Posted by ZAGran

Applejack, belive it or not, my Mother canned fish. Carp of all things, bones and all! No pre cooking, raw pack. When it came out of the pint jars, it looked like canned salmon, the bones were just as tender (in fact my favorite part) and the flavor very much like salmon in my memory. In fact I never open a can of salmon without thinking of those jars of carp and how good they were. We used it just like canned salmon, patties, salads and one dish meals with noodles.

Sounds good to me. Will have to give that a try down the line of things to can. thanks for the info ZAGran.
AJ

**Bullet-Caster** · 07-25-2012, 12:30 PM

I've always canned my deer meat. I canned a bunch of pork tenderloin a couple weeks ago using the Ranch dressing recipe one of the lovely ladies posted. Man did that smell good. Was getting ready to chew my arm off it smelled that good. Couldnt help it the next day I poped one open boy oh boy did that taste good!!!

**rabunmom** · 07-25-2012, 03:47 PM

I have also got brave enough to can meat last week and this week. For all canning remember after your jars sit for 24 hrs. remove all rings, because veggies and meat will re-seal its self and you may not know the seal has been has been broken.If there is no ring on your lid then it is more obvious the food is bad

**Applejack** · 07-25-2012, 08:49 PM

Good reminder. I have always removed the rings on everything I can because it was the way my grandmother taught me. Something everyone needs to remember.

Also, they said on the news today that the price of chicken will be going up another,(I think they said 4 to 6%. So I am heading out tomorrow to check on chicken for canning.
AJ

**ZAGran** · 08-10-2012, 09:45 AM

Found my Mother's directions for canning fish. Posted below just as she wrote it down.

Home Extension Cleo B. April meeting 1952

Clean fish. (scale and gut) Rinse well. Cut into large pieces to best fit in jar. Bones will cook so no need to take out.
Pack in pints, leave 1 inch headroom.
Salt 1 tsp Vinegar 1 tsp for seasoning. If dry type fish 1 Tblsp olive oil. if you have it. Make sure oil not rancid. If oil smells bad, use on hair, not food.
Put on cap and screw band firmly but not hard, just like always.
Process 90 min at 10 lbs pressure. Remove to towel on table.
When cool enough tighten band. Take band off next day at same time.

You have to remember in 1952 in Oklahoma olive oil or any oil to cook with was rare. What we had came in small 4 oz. bottles (I still have one) and was used mostly for things other than cooking. And yes, we did use it on our hair. Rubbed it on your scalp wraped a rag around it for a couple of hours or overnight, washed hair 2 suddings and used a vinegar or lemon juice rinse. Took care of dry scalp and boy did our hair shine!

**Applejack** · 08-10-2012, 11:12 AM

Thinks ZAGran. Hubby does't fish anymore but I will go to fish market and get some fresh fish and give this a try. I canned chicken and it came out great, so now I am getting much braver on canning meat. We go through a lot of olive oil here so this should be right up our ally.
AJ

**Applejack** · 08-15-2012, 07:52 PM

havn't had a chance to get to the fish market yet as the garden is at it's end and we have been canning the last of the tomatoes, etc. did get some beef though and got that canned. That was funny to because my daughter and granddaughter came over and the pressure cooker was going and they just about jumped out of they're skin. they are scarred of the pressure canner. I told them they better get used to it and asked my daughter what her problem was, I have been canning since she was a baby. she is scarred of the noise it makes. I just laughed and told her the noise would not attack her. So now she wants me to can all her meat for her till she gets used to the idea. little does she know that she is going to do it and I will just guide her. Then I am going to buy her a pressure canner of her own.
AJ