This is a post I should have written a few weeks ago, but I didn't get round to it.
I recently came into some very cheap beef (but still from a trustworthy source).
I had to process it fairly quick though as I had a fair amount to get through.
I decide to eat some, freeze most of it and can some.
I called Kirsty and she came round to help with the canning (and took some for some eating as well!).
We tackled it in the usual way, although this time we were doing it at my house and it must be said that my kitchen is nowhere near as good as Kirstys for this type of thing. In fact I learnt a very important canning lesson on that Monday night - don't start too late.
The meat took a while to prepare, then it took ages for my hob to get the canner boiling to sterilise the jars, then at about 10.30 at night I said to Kirsty to go home as everything was taking so long. The pressure canner took ages to vent the steam, then ages to get up to pressure. I then had to wait the hour and twenty minutes it said in the canning book for it to process and then another half hour for the pressure to reduce enough for me to remove the cans out of the canner.
I managed to get to bed just after two!
And for what?
Some jars of dog food by the look of it!
I have to admit the meat looks less than appetising sat on the shelf but I'm sure it will taste fine when added to a stew or something. Still interesting to can more meat, I wonder how much we would all have to do if we didn't have freezers as our main way of long term meat storage.
Anyone else done raw pack meat canning? What does it taste like or shall that be another surprise I've got in store!?
I have done chicken and turkey and its lovely added to pies curries stews so tender, good that you have done it and learning long the way
ReplyDeleteIt's a learning experience! Don;t start too late is what I learnt!
DeleteI use a large single calor gas burner when canning, so getting the canner up to pressure does not take very long, about ten minutes. I also do not sterilize the jars but rinse them in very hot water before putting the meat in them. The very high heat in the canner should be sufficient to kill any nasties. I am also very careful about making sure that there are no air pockets inside the jars, and I am very careful about making sure the tops of the jars are wiped round with a dry cloth to ensure a good seal. I am nervous about canning raw meat, so I always precook it first by slow cooking it overnight in seasonings and vegetables, let it cool, then prep it for the jars. If mincing some of it I will put it into the freezer to firm up first so that it minces easier, then it will go back in to the freezer for storage. I tried canning mince but was not satisfied with the result. It did not go bad, but I just didn't like the look of it. So I prefer to can slices / torn pieces of meat, with plenty of stock as them juice.
ReplyDeleteWell done you and Kirsty for having a go. Canning is such a good way of getting fast food on the larder shelf because of not having to wait for the food to defrost first. I can have a meal done within half an hour, but always make sure that the canned meat has had at least twenty minutes at a high temperature to kill anything which should not be there.
So far I have only one failure out of many jars of canned meat and that was because the lid did not seal properly.
A lot of work involved when canning, but my goodness it saves a lot of time when needing to get a meal on the table.
Again, well done to you and Kirsty. Vx
I think a gas burner might be the order of the say. Probably wouldn't cost e much and speed the whoel thing up. Be good for an outdoor kitchen area I've got planned anyway.
DeleteI've read to NEVER ADD WATER, as the meat contains enough moisture already, and the added water tends to make it taste dog-foodish.
ReplyDeleteWe the meat wasw put in water firs in this one and then the water was poured over the meat int he cans so I guess that's why it looks like dog food!
DeleteI've only canned cooked meat. I've never had a problem with it. I'm actually going to by a gas camping stove to do my canning. It with 3 big propane tanks should work. My range is a glass top, I don't want it to shatter from the weight of my canner. I also think the camping stove puts out more heat.
ReplyDeleteI was worried about my worktop more than hob. there is some serious weight in that canner when it's full!
DeleteThe mince looks like it would be easy to change into something when you have fresh tomatoes etc. Or even the mince would make good Keema. Yum
ReplyDeleteMy Grandparents used to "bottle", what we now call canning, cockerel's and duck. also pike. They also salted pike and we eat that on the week going up to Christmas and to easter. when the orthodox christians would say you should not eat meat or food from the sea. Lol they always get around it, pike is fresh water. When canning that they left the bones in. It is a little gelatinous and needs a little wash. if you got salmon cheaply, post christmas or easter then I myself would try to can it. if I had the equipment.
Can't imagine pike tastes very nice - I have a recipy for it somewhere that I'll post one day. Cheap salmon would be amazing anyway - I'd love to try smoking it.
DeleteThe meat will be delicious in soups and stews. Next time, try browing it lightly before canning. Agree. Don't add water. If you don't know about a lady named Jackie Clay, you should. She is an American canning guru. You can see her at this website: http://www.backwoodshome.com/blogs/JackieClay/
ReplyDeleteShe has a book on canning that is great. She knows her stuff.
I'll check her out. I think browning the meat makes it look so much better
DeleteI agree with Tim. Jackie Clay is amazing, and very knowledgeable about canning. Browning the meat first is much better. I have canned a lot of salmon, and smoked salmon. It's delicious and keeps for years.
ReplyDeleteI'll have to check her out.
DeleteI'm loving the salmon idea!
I was thinking, my old electric hob had a thermostat on it that stops it from continually putting heat into the pot, I think that was the problem. Definitely we need a camping gas stove.
ReplyDeleteCould eb the same with mine then. I think a gas burner would be best.
DeleteHow about drying thin strips as 'Biltong'? Delicious.
ReplyDeleteI was going to get a friend to dry some but unfortunately it didn't work this time.
DeleteI love having canned meat on my pantry shelves, although I only hot pack meat which means it does get cooked some. It is fantastic for soups, stews, meat pies, etc. So quick and convenient.
ReplyDeleteThe link to Jackie Clay's meat canning post is http://www.backwoodshome.com/you-can-safely-and-easily-can-your-own-meat/. She is a wealth of information.
I'll set aside a bit of time one night and have a good read on her I think.
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