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Discussion in 'General Food and Foraging Discussion' started by exsheeple, Apr 14, 2011.
Hey everyone, how does it look? I did 10 pints.
So all total 6 1/2 qts chicken and 10 pints beef.
It looks like you are hooked.
They look awesome ... :congrat:
How long does that last and how do you prepare it?
Why it looks like instant shredded BBQ beef sammaches for dinner!
Or shredded beef tacos or with a bit of other ingredients some nice quick beef stew.. or, or or... Should I go on!
It looks great!:2thumb::2thumb::2thumb:
Oh yeah, I am hooked allright. LOL
I am actually proud of myself....not much of a better feeling than to have all your jars seal after all the hard work!!
Now as long as they stay sealed then I am in the game! LOL
I raw pack (large critters - beef, pork and etc.), cut it into 1 inch cubes and place in wide mouth qt. jars. I don't pack mine ... or add water, salt or anything else. (but that is just me )
Pressure can for 1 and half hours at 10# (check you area for the right pressure)
Some folks add water and salt ... I don't.
How long does that last ... We can for a year but have used it two or three years past (jars got pushed to the back ). As long as the seal is good with no rust on the lids.
Awesome. Looks really great! :congrat:
Looks great. Little darkening at the top (no fluid covering) is ok as long as you have a good seal. We had pork paprikash last night from my canned pork loin. OMG it was good and quick too. (My sour cream was pre Japan incident)
canning is like putting coins in a jar, it'll still be there at the same price when the price goes up and the power is off. I see you're losing some liquid. are you using 1" head space?
You're off to a great start!!!!!! They look great!!!!!! I use strips or chunks in fajitas and stroganoff!!!!
I did not lose any liquid, these jars were raw packed...I did not add any liquid or salt.
And....Thank you everyone for the comments, If the jars look good to you all I must be doing something right.
I think you are awesome!! I still have not worked up the courage to use the pressure canner....it's brand new also...........gulp, you really have me fired up to start though. Good job!!:2thumb:
ROFL I felt the same way! I had a pressure canner/cooker for years before I ever even took it out of the box I was so scared of it. :nuts: I blame my parents!
Exsheeple you did an outstanding job! Congradulations on such a great first try! :beercheer:
Yep, you must be. I guess I'm gonna have to try it. Have never eaten any home canned meat. I have canned and helped can veggies just about my whole life. So, I may have to try meat now. Thanks for sharing yours with us.
Your welcome....I have not posted much lately, been a little busy drying veggies. I have found a whole new world in doing that. so far 4 lbs carrots, 2 lbs of peas and corn. I will try and take pics soon and post them on my other thread. HAPPY PREPPING!!!!
Good job, Exsheeple. Looks great!
Picked my first Lettus
I picked lettus this morning and we ate out first fresh garden salad for lunch!
I'll have tomatos in two weeks.
already canned 18 jars of toms. :melikey: froze about 8 lb. of squash. cannned about dozen jars that were to big to be good sliced. made several jars of pickles. that was last week. now time to start over:cry:. lol