Canning 101

Do you process pork the same as venison?

What cut of pork do you start with?

-John
First time I've done pork. Found some boneless chops on sale cheap and figured I'd give it a shot. Process is the same as venison.
 
A friend of my wife gave us a jar of canned venison last year. We had to make our own, after tasting how great it was. We canned a load this year and already regret not canning more. Used a jar to make tacos, best tacos ever.....
 
A friend of my wife gave us a jar of canned venison last year. We had to make our own, after tasting how great it was. We canned a load this year and already regret not canning more. Used a jar to make tacos, best tacos ever.....

I swore I was going to get setup to do it. Still haven't but it's on my bucket list!
 
Guys you have to try some salmon. Quarts of meat need 90 minutes to process while pints of fish need 100 minutes. I place both in and process the whole batch for 100 minutes, the meat comes out just fine. As for the canned salmon, grab a bag of tortilla chips and go to town. If you don't have access to locally caught salmon many grocery stores sell salmon steaks that can be chopped into strips. My book says to use strips the height of the jar and to place them in the jars with the skin facing out.
 
My bad. I'll probably do another round after the new year and promise to post some then :emoji_handshake:.

As I have not started canning yet, I have to live vicariously through others ... :emoji_slight_smile:
 
A little off the meat-canning, but after canning most of my life, I have to say beets and tomatoes are about the easiest things to can. Not much involved with either to get them in the jars. Green beans aren't bad either, but the processing time is longer if using a water bath canning method. Freezing sweet corn is also a snap.
 
A little off the meat-canning, but after canning most of my life, I have to say beets and tomatoes are about the easiest things to can. Not much involved with either to get them in the jars. Green beans aren't bad either, but the processing time is longer if using a water bath canning method. Freezing sweet corn is also a snap.

I agree, but canning venison is way easier than putting up beans. I dread snapping beans every year. We can whole tomatoes, spaghetti sauce, sweet/hot pickles, dill pickles, green beans, beets, kraut, freeze corn and peppers. I'm sure there's more I'm forgetting.
 
sweet/hot pickles, dill pickles,

For the life of me I can't pickles right. They always turn out mushy. Never tried beans, but I've done lots of spaghetti sauce over the years.
 
For the life of me I can't pickles right. They always turn out mushy. Never tried beans, but I've done lots of spaghetti sauce over the years.

It’s hard to get pickles just right-the temps in a water bath cook all the crispness out. Check out pasteurized pickles online-it’s a newer method accepted as safe by the USDA which never allows the water to boil. Times are different, but I had good results experimenting with them this year. I also do several types of refrigerator pickles, and have recently come upon a recipe that tastes a lot like the Clausen pickles from the grocery cooler case. http://nchfp.uga.edu/how/can_06/low_temp_pasteur.html


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It’s hard to get pickles just right-the temps in a water bath cook all the crispness out. Check out pasteurized pickles online-it’s a newer method accepted as safe by the USDA which never allows the water to boil. Times are different, but I had good results experimenting with them this year. I also do several types of refrigerator pickles, and have recently come upon a recipe that tastes a lot like the Clausen pickles from the grocery cooler case. http://nchfp.uga.edu/how/can_06/low_temp_pasteur.html


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Thanks!
 
If you can find "Mrs. Wage's Bread & Butter Pickle" packets, they are good, and crisp. We always made ours from scratch, until I picked up a couple of those packets on a clearance rack. I'll never go back, these are tasty and crisp, better than I ever did and easy.
 
^^^^^^^ Who handles the " Mrs. Wage's Bread & Butter Pickle " packets ?? Are they national - or a local vendor ??
 
I always struggle with finding boxes to store jars. I thought about making some little wooden crates but looking around the net I found a new product called jarbox (http://www.jarbox.com/). 2 piece molded plastic that holds 12 jars, can be stacked, holes to zip tie on top if you want. The top piece doesn't touch the jar. Best price I found was at Walmart and they had them on the shelf at the local store at $10-12. No more clinking jars or old cardboard boxes.
 
I always struggle with finding boxes to store jars. I thought about making some little wooden crates but looking around the net I found a new product called jarbox (http://www.jarbox.com/). 2 piece molded plastic that holds 12 jars, can be stacked, holes to zip tie on top if you want. The top piece doesn't touch the jar. Best price I found was at Walmart and they had them on the shelf at the local store at $10-12. No more clinking jars or old cardboard boxes.
I've never seen these before, like them.
 
Those boxes are just what I have been looking for to store mine in our pantry. Canned my first deer about 2 weeks ago. Wasn't real confident I was doing it correctly but it turned out great and I will be canning a deer or two a year from here on out.
 
One of my favorite - but simple - meals is canned venison chunks browned in a little oil in a cast iron skillet, home-fries with onions, and some good baked beans. Rib-sticking, delicious comfort food !! Be sure to scrape the brown "goodies" off the bottom of the venison pan. Big flavor.
 
I would like to comment that the tomatoes you can are good for eons of time. This winter I have been eating some jars of apples and jars of tomatoes which I canned in 2006 - that's 12 years ago. They are still as delicious as when I put them up and I am alive and well. One thing I do is to test the pH of every jar when I open it with narrow range pH paper - it was all quite acidic. I add some citric acid to everything I can except for when I can grapefruits and orange juice. Another suggest I can make to anyone new at canning is to cook your sauce down in large crock pots or better yet, one of those large counter-top turkey roasters. I cook the sauce in crock pots or turkey roasters until the consistency is almost down to - but not quite like - tomato paste. The apples, I can in slices and use them all winter for apple crisp or for cooking with pork chops. Another myth I would like to bust is the one about not using commercial spaghetti sauce jars i.e. these free jars. I have used them for years. Trust me, nothing bad happens. Obviously you need to use new lids - as you would for any canning jar - but otherwise they are no different from any other jar you use - just that they come at no cost to you. You can ignore the chicken-littles who advise you that it is "unsafe" to use such jars. It is not. For you folks new to canning, water bath is safe for acid foods which includes most fruits, tomatoes and sauerkraut or pickles. I add citric acid to most everything as a safety measure except when I can citric fruit or citric juices. This measure is esp important for tomatoes which can be borderline low-acid. In the 1970s there were some deaths from low acid tomatoes. Tomatoes have morphed over the years. Some of the newer varieties do not have the acidity of the old-time cultivars. For everything else - veggies and meats - pretty much you need to use a pressure canner. There have been some deaths recorded from folks who canned elk meat with a water bath - that is a big mistake. If you are canning venison or any other meats, you must pressure can them.
 
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