Canning Meat

Canning meat is so easy, although a little time consuming.  It takes me about 2 hours to can 18 pints of chicken.  This includes washing the jars, cutting the meat, filling jars, and a little bit of clean up.  This does not include the processing time.  If I had an adult helper I think I could do this same amount of work in less than an hour.  Washing hands frequently (because I'm working with raw meat) is the big time waster.
That said, here are the basic steps on how to can meat.  You should consult the manual that came with your pressure canner or Ball Blue Book prior to canning meat, or anything else for that matter.

1. Cut meat into uniform pieces.
2. If using ground meat, cook.
3. Fill clean jars, leaving 1-inch head space.
4. Place in pressure canner filled with 3 quarts water.
5. Place lid on pressure canner, according to canner instructions.
6. Cook 75 minutes at 13 pounds pressure.  (Pressure changes according to altitude)

Enjoy!

People often ask how the meat tastes.  Chicken tastes like boiled chicken.  It's good.  I use it in enchiladas, soups, barbecue chicken, and other meals calling for cooked chicken.

Pressure Canning Basics

Back in January I bought a pressure canner.  This allows me to can meat and vegetables.  Actually, I can can pretty much anything except dairy products and eggs with it.  Since I bought a lot of meat in June, while it was on sale, I have been using my pressure canner quite a bit, as well.  Since I knew very little about pressure cookers and canners until about a year ago, I'd like to start with some basics about them.

The basic idea behind pressure canning and cooking is that steam is hotter than boiling water.  This allows food to cook faster, and allows you to preserve foods in a pressure canner that you cannot in a boiling water bath canner.

Pressure Cooker-  Pressure cookers are amazing!  I have done very little myself, since mine is huge, but I understand the basic idea.  Just imagine a crockpot that cooks food in less than hour, and you have a pressure cooker.  In addition to the traditional pressure cooker that you put on the stove and watch the pressure gauge, you can now buy electric pressure cookers that do all the work for you (you just press a few buttons).  A pressure canner can be used as a cooker, but a cooker cannot be used as a canner.

Pressure Canner-  This is what I own.  It is a 23-quart canner.  I can can 20 pints at a time.  I can also use this pot as a boiling water canner, in which case I cannot double layer jars, allowing me to can up to 7 jars at a time (I think-better check on that).

Did I leave something out?  Let me know if you still have questions.  I will post next about canning chicken.  So easy!

Canning, again

The past 2 days 2 friends and I canned 45 quarts of applesauce, and 32 quarts of grape juice.
Here's what I learned:  Applesauce has multiple steps, but is easy!  With a Victorio Strainer, you don't have to peel the apples or remove seeds.  All you do is wash the apples, quarter them, remove the stem, heat on stove in a pot to soften, put through the strainer, fill the jars, and put filled jars in the boiling water bath.

Freezer vs. Canned Jam

It is almost canning season! So today I researched freezer vs. canned jam. The difference is that freezer jam is not cooked. This makes it a lot easier and simpler than canning jam. But the flavor is definitely different.
When canning, I recommend getting an actual canning book. I have the Ball Blue Book. By following the recipes in this book, I know the food meets the USDA's requirements, and will be safe. I don't know if a recipe from a website, friend, or family member will be safe.
When making a freezer jam, you don't have to worry about safety. Anything can go in the freezer, and as long as the freezer is cold enough, it will be safe to eat.

Rhubarb Pineapple Jam

I have 13 rhubarb plants growing in my backyard. So my friend and I tripled this recipe today.

Rhubarb Pineapple Jam

5 cups chopped rhubarb
1 8 oz can crushed pineapple, including the juice
2 1/2 cups sugar
1 3 oz package strawberry or raspberry flavored Jell-O

In large saucepan, combine rhubarb, sugar, and pineapple; mix well. Bring to boil. Boil for 10 minutes, stirring occasionally. Remove from heat; cool 30 minutes. Stir in Jell-O until dissolved. Pour in containers and store in refrigerator or freezer.