[ARCHIVED THREAD] - Jars (now with 106% more venison) (Page 3 of 12)
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Ok, I'm into my Storey's Basic Country Skills book to re read up on canning. I'm going to go to the store tomorrow and get on craigslist and look for jars. This thread definetly delivers. Between the canning and the pemmican I am planning on making I should be able to increase the quality of my preps on an order of magnitude.
BTW, anyone that doesn't own Storey's Basic Country Skills needs to grab it, great freaking book. |
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Seems I heard........................those jars can be used to drop grenades from a helo...................pull pin, insert grenade into jar. Keeps the spoon in, so it doesn't blow............drop. jar breaks, spoon pops off................................... They did it on T.V....................that show "Riptide" (let's see if anyone remembers THAT one  ), so it MUST be true.........................I not only remember that show, I remember that episode! Loved the helicopter on that show. Screaming Mimi. Didn't Bill Gates star on that show?
I remember that episode as well. |
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Sorry for being late to the thread, but you need your ass kicked for buying 'broth'.
WTH? If you can't make your own broth, stop right now, kick yourself, and go learn how. <shakes head in dismay> Buying broth? For crying out loud, you talked about throwing the 'scraps' to the dogs? Dear God, man, that is the basic ingredient for BROTH that you are feeding to Fido. And Fido can eat the leftovers fro mteh broth makings when yo uare done rendering the goodness from the scraps. Step One: Collect meat scraps, bones, skin (chicken), Step Two: Boil Step Three: Strain. Step Four: There is no step four. You're done. Season to taste and use it. Damn Yankees. 
I don't can much these days (not as much 'in to it' as I once was) but ... a piece of advice. On spices, use 1/3 of what you normally 'like' in your meat for flavoring. Most garlics, spices, herbs get REAL strong after being cooked and stored. If you store it for several years, it can become inedible from being overpowering in it's spice/herb use. TRG |
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Quoted: Sorry for being late to the thread, but you need your ass kicked for buying 'broth'. WTH? If you can't make your own broth, stop right now, kick yourself, and go learn how. <shakes head in dismay> Buying broth? For crying out loud, you talked about throwing the 'scraps' to the dogs? Dear God, man, that is the basic ingredient for BROTH that you are feeding to Fido. And Fido can eat the leftovers fro mteh broth makings when yo uare done rendering the goodness from the scraps. Step One: Collect meat scraps, bones, skin (chicken), Step Two: Boil Step Three: Strain. Step Four: There is no step four. You're done. Season to taste and use it. Damn Yankees. I don't can much these days (not as much 'in to it' as I once was) but ... a piece of advice. On spices, use 1/3 of what you normally 'like' in your meat for flavoring. Most garlics, spices, herbs get REAL strong after being cooked and stored. If you store it for several years, it can become inedible from being overpowering in it's spice/herb use. TRG You didn't read the posts didja bigTex?  Dropped the broth idea after a few batches, and the stuff tastes better than with. Also mentioned how strong the smoke flavor is after canning, even with very little smoke time. (good thing IMO) Salt, water, meat, garlic, only. (no salt with the ham) Gonna drop the garlic too on the chicken in future batches.... not always a compliment to the flavor, depending on the meal. Learnin' as we go. Slacker  |
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Sorry for being late to the thread, but you need your ass kicked for buying 'broth'. WTH? If you can't make your own broth, stop right now, kick yourself, and go learn how. <shakes head in dismay> Buying broth? For crying out loud, you talked about throwing the 'scraps' to the dogs? Dear God, man, that is the basic ingredient for BROTH that you are feeding to Fido. And Fido can eat the leftovers fro mteh broth makings when yo uare done rendering the goodness from the scraps. Step One: Collect meat scraps, bones, skin (chicken), Step Two: Boil Step Three: Strain. Step Four: There is no step four. You're done. Season to taste and use it. Damn Yankees.
I don't can much these days (not as much 'in to it' as I once was) but ... a piece of advice. On spices, use 1/3 of what you normally 'like' in your meat for flavoring. Most garlics, spices, herbs get REAL strong after being cooked and stored. If you store it for several years, it can become inedible from being overpowering in it's spice/herb use. TRG You didn't read the posts didja bigTex?
Dropped the broth idea after a few batches, and the stuff tastes better than with. Also mentioned how strong the smoke flavor is after canning, even with very little smoke time. (good thing IMO) Salt, water, meat, garlic, only. (no salt with the ham) Gonna drop the garlic too on the chicken in future batches.... not always a compliment to the flavor, depending on the meal. Learnin' as we go. Slacker
You need to understand something... if you would have thought "What does TRG know about this subject?" BEFORE even attempting to can your food, then you would have saved yourself alot of trouble.
Remind yourself occasionally, "I know a Texan, I need to consult him first." TRG |
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1st batch out, next batch in. House smells like a prime rib that was cooked like it was supposed to be 
http://media.ar15.com/media/viewFile.html?i=10429 Lots more jarring (canning) to go. Next up; Chicken.... for enchiladas and such. Maybe tomorrow, or maybe next week.... http://media.ar15.com/media/viewFile.html?i=10428 Yr makin me friggin hungry.......bucky is as good as dead. |
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You need to understand something... if you would have thought "What does TRG know about this subject?" Remind yourself occasionally, "I know a Texan, I need to consult him first." TRG This isn't about you, or gay, migrant-midget porn. You must be lost. GD is in the other direction. TRG |
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Bump with a quick meal pic, using some home canned chicken breast meat. This is one of my favorite uses of the CRE (chicken ready to eat)
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This thread has inspired me. I've canned 12 pints of homemade chili, 4 pints of strawberry preserves (at the request of the little lady), and today we're processing 12 quarts of homemade chicken noodle-veggie soup. I'm currently smoking a 12 pound brisket that I'm going to can with bbq sauce once I trim off all the excess fat. I'm going to get some more shelving tomorrow.
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Quoted: This thread has inspired me. I've canned 12 pints of homemade chili, 4 pints of strawberry preserves (at the request of the little lady), and today we're processing 12 quarts of homemade chicken noodle-veggie soup. I'm currently smoking a 12 pound brisket that I'm going to can with bbq sauce once I trim off all the excess fat. I'm going to get some more shelving tomorrow. We had to step up our shelving too. Jars is heavy  My girlfriend got this batch of turkey canned up yesterday at her family's place. (tradition at their house on Thanksgivings)  Her aunt doesn't put anything in the jars besides the meat. While I haven't seen this type of recipe in any canning book, I have eaten plenty of it from her. Good stuff. Turkey and dumplings, coming to a dinner table near me soon! |
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Quoted: Quoted: This thread has inspired me. I've canned 12 pints of homemade chili, 4 pints of strawberry preserves (at the request of the little lady), and today we're processing 12 quarts of homemade chicken noodle-veggie soup. I'm currently smoking a 12 pound brisket that I'm going to can with bbq sauce once I trim off all the excess fat. I'm going to get some more shelving tomorrow. We had to step up our shelving too. Jars is heavy My girlfriend got this batch of turkey canned up yesterday at her family's place. (tradition at their house on Thanksgivings) http://media.ar15.com/media/viewFile.html?i=14499 Her aunt doesn't put anything in the jars besides the meat. While I haven't seen this type of recipe in any canning book, I have eaten plenty of it from her. Good stuff. Turkey and dumplings, coming to a dinner table near me soon! So that turkey doesn't have any liquid in it? What is the absolute oldest canned meat that you have eaten? Thanks again for such an informative thread!  |
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Quoted: So that turkey doesn't have any liquid in it? None. Which seems odd as hell to me, but it's definitely been great eating. Most of it (turkey) that I've eaten has been in lieu of tuna, in a tuna casserole type dish. Considerably better than tuna IMO. Quoted: What is the absolute oldest canned meat that you have eaten? I have no idea with store-bought canned meats. Probably 2 years old with tuna and corned beef. With home canned stuff, usually no more than 14 months. We try to base our meal planning off of inventory, and most of our stuff is no more than 7 months old. Quoted: Thanks again for such an informative thread! It's been a lot of fun  |
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Quoted: This thread needs more bumpage (and photos). I require very little encouragement  Tonight's recipe is beef barley soup, made from some of that nasty old dead cow who got herself canned, back during the first page of this thread. You'll need a knife and some produce  Sweat the veggies in a bit of butter, as you add in the flavors.  Let the spices and veggies cook down until the crock pot has brought the meat and broth up to temperature.  Mix it all together for a day of cooking. Save the grains and potato for a few more hours, so they don't turn to mush.  We'll dice the potato and add both to the recipe in a few hours, then let it all simmer for a few more hours after that. Should be edible. Sweat in 1 TBSP of butter;
Enjoy. |
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Vacuum sealer = canning? Which lasts longer? VACUUM SEALING DOES NOT EQUAL CANNING They are completely different. OP indicated that he put them in the freezer after vac packing. Basically he removed the air from the jar and then froze them. Essentially the same premise of vac packing chicken or beef. Remove the air transfer and cut down on the freezerburn. Had it been properly canned (Pressure canned) it would ahve been shelf stable. Just wanted to make sure everyone was clear... no need for anyone to get hurt |
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Quoted: Quoted: Vacuum sealer = canning? Which lasts longer? VACUUM SEALING DOES NOT EQUAL CANNING They are completely different. OP indicated that he put them in the freezer after vac packing. Basically he removed the air from the jar and then froze them. Essentially the same premise of vac packing chicken or beef. Remove the air transfer and cut down on the freezerburn. Had it been properly canned (Pressure canned) it would ahve been shelf stable. Just wanted to make sure everyone was clear... no need for anyone to get hurt That's accurate. Thanks for fielding that one. I would hate to hear of anyone not following safe and sane food preservation protocols. Read those manuals folks. |
| Good question. I'm breaking mine in right now with a big batch of venison/beef chili (with BEANS!) and I'm doing it for the whole recommended time even though the meat is already cooked. Cant hurt, its not like it can dry out in the jar, and it will help finish cooking the beans (used black beans from my preps that were soaked overnight, but not cooked through). So we will see, the cooker is humming away, I have about an hour left. |
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Quoted: I am truly motivated after finding this thread!!!! Not sure if I missed it, but was wondering how long the shelf life will be on the beef and chicken if it is properly canned? Thanks!! Many manuals say one year for all foods. But I would be inclined to consider the tacked thread above on the subject also. We are trying to use/rotate our canned goods out before a years time from processing. However, I consider it a suggestion rather than a rule. You'll have to make that determination for yourself using the available information. |
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Quoted: Im also curious, can you use any soup or stew recipe, as long as you cook it for the longest time/pressure requirement for the ingredients, i.e if it has beef, cook it for that amount of time? Or do you have to use pre approved recipes only? We haven't actually canned any soups specifically. There are recipes available for it, but we haven't gotten around to getting interested in that idea yet. But, the meats seem to have the longest processing times of all canned foods, so I'm guessing they exceed the safety considerations of other ingredients. If you follow the instructions and recipes found in any mainstream canning book, I think you'll be good to go. |
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Quoted: Good question. I'm breaking mine in right now with a big batch of venison/beef chili (with BEANS!) and I'm doing it for the whole recommended time even though the meat is already cooked. Cant hurt, its not like it can dry out in the jar, and it will help finish cooking the beans (used black beans from my preps that were soaked overnight, but not cooked through). So we will see, the cooker is humming away, I have about an hour left.  |
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Quoted: Ok, I just took my jars of chili out. I think some of the juices boiled out of the jars during the canning, as the water in the canner was distinctly chili colored and some of my lids are stained. What do you think, did I not tighten the lids enough? My two guesses are that the beans expanded further than allowed for, or that you may not have left enough headspace when filling the jars. Did you follow an exact recipe and all the manuals instructions? Or, did you lay any jars on their sides? I ask that because our canner manual is vague, by saying more jars fit in to it than actually do.  The only way to meet their number is to lay the last two jars on their sides, on top of the other upright ones. This concerned me, so I googled the shit out of the web looking for answers before attempting it. Well, sometimes people are full of it. I found a few posts/articles saying that it works just fine, others saying "no", and a lot more questions than answers. It doesn't work. I had to eat those two jars within days, and clean all the others before putting in to storage. (the ham, as seen in this thread) |
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I left one inch of headspace and followed the recipe for vennison/beef, 11lbs for 75 minutes. The beans shouldn't have swelled much, they were soaked overnight. Two of my jars were on top of the bottom layer, but all were standing up.
I'm going to eat it all within the month, so I guess I can just throw them in the fridge. Lessons learned. |
| My wife and I went out today and picked up a 16 qt. pressure cooker and a couple dozen new jars and lids. Couldn't find the 23 qt. model, but figured we would start with this one and see how much we use it. First task will be to take 5 lbs of left over prime rib, dice it up and make some soup with it and try to can what ever is left over. I'll let you know how it turns out. |
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Quoted: My wife and I went out today and picked up a 16 qt. pressure cooker and a couple dozen new jars and lids. Couldn't find the 23 qt. model, but figured we would start with this one and see how much we use it. First task will be to take 5 lbs of left over prime rib, dice it up and make some soup with it and try to can what ever is left over. I'll let you know how it turns out. |
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Canning some more chicken today. 
Canner is venting at this very minute.
ETA: 12 pints completed on Sunday afternoon. I had one that sprayed liquid when I brought it out of the canner so it gets eaten within the next day or so. It did seal but not going to trust it for any length of storage. |
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Quoted: OdT Its been a while since i checked in on this one, and hadnt seen the pickled salmon till now. Did you end up processing any of it, or just pickle it in the fridge as is? if so, how long does it last in the ffreezer? thanks nice work! I just stuck it in to the fridge. Reports of how long it lasts vary quite a bit, but I'd say I ate the last jar by about 10 weeks or so. It would have likely lasted longer, but to be honest, I couldn't stop myself from eating it.  Yes, I enjoyed it that much.Not sure if I already commented on it, but on the next batch I will dilute the pickling solution with water slightly to reduce the powerful/strong flavors just a bit, and reduce the lemon slices by half. The lemon was sometimes over-powering rather than a compliment, with pieces that were actually touching the lemon. I also intend to add garlic next time. Dunno how that escaped the recipe last time. Try it. You'll love it. |