Canning 101

Merle Hawggard

5 year old buck +
Well it's almost time for pear honey, but not quite. I have been putting up loads of tomatoes and tomato juice this week. When I should have been sleeping, I'm on night shift, I've been canning.KINDLE_CAMERA_1467735852000.jpgKINDLE_CAMERA_1467735852000.jpg
 
My mom and grandma used to do alot of canning. I do a quite a bit of freezing but not any canning.
 
But only for medicinal purposes!
I have a few jars of "medicine" I could mix with that tomato juice, but I'm not sure how that rocket fuel would taste in a bloody Mary?:eek:
Never tried it that way?
 
Very cool
My wife an I plan on getting into canning and fruit preserves, jellies etc once our trees start putting out:)
Want to plant blue, strawberry and black berry bushes at the new house next spring
What you do with all those maters?
 
Excellent Merle! My daughters help me can, garden, clean wild game, make sausage, run the smoke house, etc. Amazing how many people don't know how to grow/can/gather/kill/clean their own food. We live very modern but as Hank Jr said, country folk can survive!
 
Very cool
My wife an I plan on getting into canning and fruit preserves, jellies etc once our trees start putting out:)
Want to plant blue, strawberry and black berry bushes at the new house next spring
What you do with all those maters?

Macaroni and tomatoes nothing better.
 
I had a bumper crop of June bearing strawberries and blackberries this year. Still have a few blackberries on the bushes left to ripen yet, but I bet I have probably picked 3 gallons and I only have a patch 3' wide and 10' long. Flash froze most of the blackberries other than the ones I ate as I picked and on top of my evening ice cream. :)
 
Canned venison is my favorite. We make a lot of it every year. A friend has kids in college. Gotta keep them fed somehow!

-John

John can we get some instructions on how to can venison? I believe I'm going to try it this year.
 
John can we get some instructions on how to can venison? I believe I'm going to try it this year.

Hey Alpha, good to see you again.

Here is how we can it, not the most exciting way but you can always add more ingredients later. But you can't take them out!

Pack jars to within 1" of top.
Add 1 table spoon Lawrys (seasoning) salt
(Don't add anything else. The jars will have plenty of liquid when done canning.)

Process at 10 lbs pressure for 90 minutes

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The real challenge is getting them up to pressure and then holding them there. We use a LP turkey fryer on high to get them up to pressure, then move them to a smaller LP burner like this to hold the pressure for 90 minutes:
https://smile.amazon.com/Basecamp-T...1&sr=8-1&keywords=triple+burner+propane+stove

Because we can so much, we use 6 to 8 canners at a time. 2 warming up, 2 holding pressure, 2 cooling off, and 2 getting filled up for the next batch.

Throw the finished product in a slow cooker for a couple hours on low, shred the meat, and you will have the best "hot beefs" you've ever tasted.

-John
 
I have no idea...do you use any certain cuts of meat?
 
That sounds delicious
 
Canned pork loin is absolutely amazing as well!
 
I can fig preserves and pear preserve and make muscidine jelly. Made fig preserves last night
 
I have no idea...do you use any certain cuts of meat?

We save the best cuts for something else. As long as there isn't a ton of "white" in the meat it is ready for canning. A couple of years ago we made a jar or two of "questionable" cuts..... We lost track of which ones they were, as they were all good.

The very worst cuts we still save for grinding, but save the good stuff for steaks!

-John
 
Very cool
My wife an I plan on getting into canning and fruit preserves, jellies etc once our trees start putting out:)
Want to plant blue, strawberry and black berry bushes at the new house next spring
What you do with all those maters?
I use them for a lot, chilli, spaghetti, stew, and the like and of course spicy Mac and tomatoes. Has to make your nose run to be good.
 
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