gonzalezeb
5 year old buck +
You all are master's. Last night my wife and I did our first canning ever...green beans from our garden. Only had about 6 pint jars...but the way these beans are growing we may have 30+ jars before too long.
Canning 101
- Thread starter Merle Hawggard
- Start date
Tree Spud
5 year old buck +
40 pints of relish, 30 sweet and 10 dill.
Wow! That is a lot of hot dogs!
Or tartar sauce. ;)
John-W-WI
Administrator
It isn't "canned" yet, but we processed 650 pounds of cabbage a couple weeks ago. To make it easier, I attached a LEM meat grinder to the cabbage cutter. The cutter needed a little beefing up so the grinder didn't destroy it. I had attempted to 3d print an adapter, but it only lasted 5 minutes. In desperation we broke out the welder and made it go. It worked really well. We'll be canning in a couple of weeks.
Here is a brief video of it in action:
-John
Here is a brief video of it in action:
-John
Tree Spud
5 year old buck +
Wow John, That looks like a professional processing facility. Very nice!
scott44
5 year old buck +
That's a lot of cabbage, good luck!
dsinwi
5 year old buck +
Bill,
You don't need a pressure cooker to do that. Yeah, it's quicker and more efficient but not required. We cold pack a lot of venison and never have an issue. I learned off another method this summer from a buddy's wife. She can's fruits and veggies by first heating the product then placing it in sealed jars in the oven at 200 degrees for 20 min on a baking sheet. After some research apparently it's a thing but I had never heard of it. I did 4 quarts and 12 pints of salsa over Labor Day using this method, so far so good.
Bill
Administrator
I have everything for canning fruits etc. but everything I read says meat products must be pressure cooked at temps boiling won’t reach. Anywhere to read up on her methods?
SD51555
5 year old buck +
You're not saying you do venison in the oven are you?
dsinwi
5 year old buck +
Google oven canning. I would never can meat this way though, obviously.
I've read the info on pressure canning meat as well. My grandparents canned venison using what they called cold packing. Meat should be free of fat and sinew, i.e. clean meat. Place in jars about an inch from the top and a dash of salt. Cover meat with a layer of beef fat to the line. Cover with lid and snug ring. Place jar in a canning pot with water the top of the lids, cover pot. Bring to a medium boil for 2 hours. You can add seasoning or veggies to the jar if you wish. Turn heat off and let water come to rest. Remove jars from the pot and let rest. Lids will pop in 30 min or so. It smells less than desirable when opened but tastes great over noodles or mashed potatoes, or hot beef sandwiches. The juice that is produced in the jar makes a nice gravy.
This is what my family has been doing for years.
scott44
5 year old buck +
When we can we use a combination of water bath and pressure canning depending on what we're canning. we just picked up a new canner this spring before everything hit and you can't find them now, it's was a little pricey but it doesn't have a gasket for sealing so hopefully it always seals.
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trampledbyturtles
5 year old buck +
Spent last night putting up some spicy pickled asparagus.
Found a few habaneros from the garden hiding in the freezer so I tossed a couple in half.
Found a few habaneros from the garden hiding in the freezer so I tossed a couple in half.
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trampledbyturtles
5 year old buck +
Ended up with 41 pints, 1 broke.
1 hole whole front shoulder roast, 1 football and flat roast, 6 lions and 2 tenders. Feeling good heading into winter.
1 hole whole front shoulder roast, 1 football and flat roast, 6 lions and 2 tenders. Feeling good heading into winter.
williams111
5 year old buck +
What's your asparagus recipe? I'm going to do some for the first time Friday night. Thanks!
trampledbyturtles
5 year old buck +
Tried a few different, but in the end have settled on keeping it simple, 50/50 water to vinegar, mustard seed, 2 tsp to a qrt salt and enough sugar to your liking. Add in a fresh/frozen habanero for a kick.
Some people like to add pickling spice, but personally hate the taste of cloves so chose to opt for a cleaner taste.
Will add onions to a few, and if I could ever figure out how to reduce the vinegar ratio to make it shelf stable I would.
williams111
5 year old buck +
I will give that recipe a shot, seems simple. I agree with reducing the vinegar. I’ve had canned asparagus that others have made that tasted like straight vinegar, it wasn’t for me. Thanks!
williams111
5 year old buck +
We got 14 pints of asparagus canned a couple weeks ago. We ended up just using the pre-mixed seasoning you can buy at theisens and add vinegar/water to it. It is delicious but not spicy or anything. Next year I plan to experiment a bit more.
