Pressure Canning Meat - Heavenly Recipes

Pressure Canning Meat


Welcome again to “Heavenly Recipes” the home of meal receipts & list of dishes, Today i will guide you how to make “Orange Chocolate Mousse”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful. Before post it here i send via Our Pinterest Account the full recipe to some of our great followers to try it and this was their opinions

    We raise our own meat, hunt wild game and take advantage of bargains at the store. Putting up meat is safe and economical. Please be warned, it does take time, anything worth doing takes time.
    Start simply and just can meat. You can always add other jars of canned vegetable to your meat. Makes for a quick and delicious meal for your family.
    We eat a bunch of chicken. So canning chicken is something I always make time for. One thing I do is to make a chicken and vegetable soup. All I have to do is open a quart jar pout everything into a pan and heat. Soup is on. Sometimes I add noodles to the soup. Take about a fast and super delicious meal.
    Canned beef and chicken added to canned potatoes, carrots, peas and celery make for some great meals.
    Always start with a clean work surface.
    Always use new lids.
    Check jars and rings for damage.
    Trim all fat from your meat
    Start with small batches until you get the feel for how much time it will take.


    Remove excess fat.
    Cut meat into cubes, chunks or stripes.
    The hot pack method is preferred for best liquid cover and quality during storage.
    HOT PACK METHOD: Partially cook meat by roasting, stewing or browning.
    Add 1 teaspoon of salt per quart jar if desired.
    Fill jars with meat pieces.
    Add boiling water, broth or tomato juice.
    Leave a 1 inch head space.
    RAW PACK METHOD: Add 1 teaspoon of salt to quart jar if desired.
    Add raw meat.
    Leave 1 inch head space.
    Process jars in a pressure canner at 10 pounds of pressure. Process pint jars for 75 minutes and quart jars for 90 minutes.
    Remove jars and let cool. Check for lid seals.
    Cut all meat into pieces.


    HOT PACK METHOD: Boil, steam or bake meat until 2/3 done.
    Add 1 teaspoon salt to jars if desired.
    Fill jars with meat and add hot broth.
    Leave 1 1/4 inches of head space.
    COLD PACK METHOD: Add 1 teaspoon salt if desired.
    Fill jars loosely with meat.
    Leave 1 1/4 inches of head space.
    Process in a pressure canner at 10 pounds of pressure.
    Pint jars 75 minutes and quart jars for 90 minutes.
    Let cook and check for seals.
    To turn meat and vegetables into a wonderful stew or pot pie filling, add a beurre manie. Which is French for kneaded butter.
    Simply knead together equal amounts of butter and flour. Store in refrigerator.
    When you need to thicken stews or soups just pour all jars into a pot. Bring to a boil and add grape size pieces of beurre manie. Add more pieces until you get the thickness needed. WITH NO LUMPS!
    Hope you decide to start pressure canning meats, eating healthy and knowing what goes into the food you are eating. ENJOY!
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