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Have any of guys canned meat?

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

  1. dennishoddy

    dennishoddy Sharpshooter

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    Mother Earth News is another good resource for finding out how to live off the land.
    It's became more commercial vs back in the day when it was actual survival stuff.
     
  2. SHOTGUN12

    SHOTGUN12 Sharpshooter

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    Been reading that mag off and on since the late '70's. Specially liked the old issue on how to build a house out of hay bales.
     
  3. dennishoddy

    dennishoddy Sharpshooter

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    Saw that one and then they put stucco on it to create walls. Built few deer blinds out of square bales back in the day. Pretty cozy, but that blind heater can be a bit dangerous! LOL.
    There are some websites I've been told that do a pretty good job of redneck engineering for off grid living. Some are on fakebook that I don't participate in.
     
  4. SHOTGUN12

    SHOTGUN12 Sharpshooter

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    Back to food .... if you're on a low salt diet don't bother.
     

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  5. RickN

    RickN Sharpshooter

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    Much better to can your own. The cans I was getting to fill out an order from Amazon have gone from less than $5 to $15. I had to order 4x4 gauze sponges to get free shipping last time. I needed them for my med box so not a problem.
     
  6. Snake

    Snake Sharpshooter

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    Well our first try was today. We did a small trial batch. We had three pint jars of cubed roast beef and one pint hamburger. Did 15 pounds at 70 minutes perUSDA guidelines. They are on the stove cooling now. Seem to be ok so far. The hard part wss finding the sweet spot for the burner to get it we to 15 pounds. Its a process...
     
  7. emapples

    emapples Sharpshooter

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    I have collard greens to beat the band....they are well over 2 foot tall....today’s meal is collards and crappie
     
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  8. h4everything

    h4everything Sharpshooter

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    The chef store on the south side off 240 will have whole pigs to buy and roast.
     
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  9. TXLG

    TXLG New to the site!

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    Go light on the spices, they intensify over time. Hamburger is tough because of the fat content. You can raw pack and pressure can chicken and lean meats. Pressures and times for your specific area can be found on quick internet search. Makes for a quick meal prep and a great way to preserve abundance
     
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  10. Cowbaby

    Cowbaby Sharpshooter

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    Ive canned bunches of of deer, as in whole ones before because they were way bad rank and rutty and its really pretty simple. Just keep things clean.

    First sterilize you Quart and pint ONLY size jars. I just set mine in the oven after washing on about 210 degrees for about 15-20 minutes. Boil your lids and rings in a pan.

    Then pack your jars and try to remove trapped air with cubed up meat buy poling it with a knife os something to within a about 1/2inch from the top, wipe rims and place lids on and screw down just snug not to hard. Do not add any liquid. Believe it or not the meat will provide all the liquid you need and will be plenty full of liquid when done.

    Put the jars in a canner on a rack with about 3/4 inch of water in the bottom and for ANY kind of meat you have to go a full hour and 15 minutes at a steady 15lbs of pressure. That came right out of an old Presto book for Beef, Venison or other.

    After you release the canner pressure set your jars on a draft free place to cool down. Because water under pressure has a lower boiling point those jars will continue to boil inside inside the jars for sometime another hour and a half - 2 hours. Trust me NOTHING can survive that. Besides, if you have a bad jar it will let you know immediately as soon as you open it by bubbling up out of the jar and horrid smell and that' s if the lid did'nt blow off in storage.

    Check that you hear the pops and have a good seal. It is now fully cooked fork tender, no game or rutty taste and ready to use in any chili, stew or dish you like with just a simple reheat.
    That is really all there is to it.
     
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