1. Welcome to Oklahoma Shooters Association! Join today, registration is easy!

    You can register using your Google, Facebook, or Twitter account, just click here.
  2. All members receive 3 free listings a month. Get unlimited listings for just $10 a year! Click here for all the info.

Have any of guys canned meat?

Discussion in 'Preppers' Corner' started by THAT Gurl, Aug 6, 2020.

  1. THAT Gurl

    THAT Gurl Sharpshooter

    Messages:
    1,665
    Likes Received:
    2,284
    Joined:
    Mar 25, 2020
    Location:
    OKC
    Rating
    100%
    I am ashamed to say I haven't since I was a kid. I'm scared of pressure canners but have decided to bite the bullet. Have canner and jars, so I am about to venture forth ... Lol ... And am looking for tips, tricks and recipes, if you have them.

    I'm gonna try ground beef first ... But will eventually venture into chicken. They have some Cornish rock chicks at TSC that want to come home with me something fierce! Lol
     
  2. Okie4570

    Okie4570 Sharpshooter

    Messages:
    17,796
    Likes Received:
    10,389
    Joined:
    Nov 28, 2010
    Location:
    NWOK
    Rating
    100%
    Quarts and quarts of deer, but that's been 15 years ago. Chunks, we never tried ground.
     
    THAT Gurl likes this.
  3. THAT Gurl

    THAT Gurl Sharpshooter

    Messages:
    1,665
    Likes Received:
    2,284
    Joined:
    Mar 25, 2020
    Location:
    OKC
    Rating
    100%
    I think since there is just Grumpy and me I'm gonna stick with quarts. I have some ground beef in the freezer. Figure that's what I'll start with. I ate hamburger stew ALL. THE. TIME. before Grumpy came along. Easy, cheap and nutritious. Not to mention easy after working a 16 hour day. I'm thinking that and maybe some pints of stew meat, too.

    If I can snag a piglet this year I'll butcher that and can the meat, too. I really wanna try my hand at snagging some wild meat this year. I might actually go deer hunting. That will be another first for me!
     
    kwaynem likes this.
  4. n423

    n423 Sharpshooter

    Supporter
    Messages:
    7,501
    Likes Received:
    1,462
    Joined:
    Mar 31, 2009
    Location:
    At the lake/cabin
    Rating
    100%
    I have always wanted to smoke a small pig. Called all over the city and Wheelers was the only place that would take orders.
     
  5. Les Carter

    Les Carter Sharpshooter

    Supporter
    Messages:
    1,013
    Likes Received:
    1,456
    Joined:
    Jun 1, 2020
    Location:
    Stonewall, Ok
    Rating
    100%
  6. Chief Sapulpa

    Chief Sapulpa Sharpshooter

    Supporter
    Messages:
    1,630
    Likes Received:
    940
    Joined:
    Apr 9, 2011
    Location:
    Where they bust the sod in South Tulsa County.
    Rating
    100%
    Monty Python spam skit.
     
    Seadog and THAT Gurl like this.
  7. GeneW

    GeneW Sharpshooter

    Messages:
    268
    Likes Received:
    114
    Joined:
    Jan 20, 2013
    Location:
    OKC
    Rating
    100%
    Don't screw around with food preserving advice from just anybody.

    Let me give you some solid gold advice:

    The USDA through the University of Georgia has The National Center For Home Food Preservation program.
    All recipes they list are safe as long as you follow them EXACTLY.

    Don't screw around with Grandma's old family canning recipes. May be safe, but probably not. Food poisoning is deadly.

    Go to their website, book mark it, and study it. Print out what you want and need.

    https://nchfp.uga.edu/

    You're welcome.
     
    dennishoddy and THAT Gurl like this.
  8. SoonerP226

    SoonerP226 Sharpshooter

    Messages:
    7,557
    Likes Received:
    3,283
    Joined:
    Jan 1, 2013
    Location:
    Norman
    Rating
    100%
    Both of my grandmas canned extensively, and nobody got food poisoning from their food, so...
     
  9. RickN

    RickN Sharpshooter

    Supporter
    Messages:
    16,175
    Likes Received:
    9,214
    Joined:
    Sep 7, 2009
    Location:
    Edmond
    Rating
    100%
    I have been thinking about it since I have run across ground beef at $1.99 lb a lot recently and a full pork loin for $1.79 lb. If you buy can of ground beef it is $5 a can for about 14 oz so canning it yourself makes sense.
     
  10. swampratt

    swampratt Sharpshooter

    Supporter
    Messages:
    7,739
    Likes Received:
    3,803
    Joined:
    Nov 3, 2010
    Location:
    yukon ok
    Rating
    100%
    I had 3 pressure caners going last time I canned meat and one large cast iron skillet browning the meat.
    90 minutes at 12-16 psi is what I did. One canner had a rocker valve and put it at 15 psi.
    If you drop below 10 psi you start the time (90 minutes) all over again.
    I seasoned the meat in the skillet and browned it then removed the meat from skillet and packed into jars then added water to the iron skillet and made a broth with the pan scrapings and filled the jar with that.
    1"head space and avoid fatty meat if you can as the fat can get between the lid and jar and not seal well sometimes.
    You will know if it is sealed or not as the lids will not be sucked down.

    I used Black pepper and Tony's creole seasoning.

    The tough pieces of meat at the ankle of the deer turned out plastic fork tender as did all the other chunks.


    When ready to open a jar and eat it I would pour out the broth and get it simmering and add some corn starch to it to make a brown gravy.
    Of course a bit of water in a cup and then dissolve the corn starch in that before pouring it into the simmering broth.
    Instant gravy.

    Then pour the beef chunks into it to warm them. Or warm them in another skillet or nuke them.

    I have canned tomatoes and apples and peaches also.
     
    Cowbaby, Swingwing and THAT Gurl like this.

Share This Page