Canning qustions

[TnAndy]

We can a lot each year.....have 3 canners, a really old family heirloom, heavy cast aluminum National brand, a new Presto, and an American 943. The first two hold 7 quart jars each, and the American holds 19-20 double stacking. We can do 33-34 quarts at a run. Helps when you have a lot of something like green beans come in at one time.

Apple pie filling (dump in pie shell and bake = PIE) and pears in pints.

Beef stew

Chili:

Spaghetti sauce:

Bacon:

Taco meat:

Sweet potatoes:

One medium sized deer:

Empty quart jar storage unit....holds about 40 cases + lot of lids.

 

[Sawyer Rob]

Way to go Andy!

SR

 

[jack707]

You be ready when this Nation goes under.

 

[MossRoad]

That was cook out in the canning process.

What I'm getting at is that this is your first time canning meats. You had a lot of questions. You did it. But if you didn't do it correctly, you might not find out until several hours after consuming the product. I'm trying to say that you may give yourself food poisoning if it wasn't done correctly, and that you should sample the product the first time at home, near a toilet, and an emergency clinic. :laughing:

 

[jack707]

What I'm getting at is that this is your first time canning meats. You had a lot of questions. You did it. But if you didn't do it correctly, you might not find out until several hours after consuming the product. I'm trying to say that you may give yourself food poisoning if it wasn't done correctly, and that you should sample the product the first time at home, near a toilet, and an emergency clinic. :laughing:

OK Moss I'll try some before the road.

 

[Sawyer Rob]

IF you pressure canned it at, at least 10#, for at least 90 minutes and the jars sealed, you did it right!

Enjoy fore venison when ever you want...

SR

 

[dmccarty]

IF you pressure canned it at, at least 10#, for at least 90 minutes and the jars sealed, you did it right!
...

SR

I have been canning soups. The soup simmers for 3-4 hours until it is ready to can. There surely is not any wee bad bugs in the soup that has simmered for hours. Putting the soup in a jar does not take long and it is boiling hot. The pressure cooker takes 15-20 minutes? to pressurize but the food is at boiling temperature for that time. Then it is cooked for whatever the books says and there is another 15-20 minutes for the pressure to drop. I know the food is boiling during the depressurization because I can see the food boiling in the jar for 30 minutes or so after I put the jar out to cool on a towel. As long as the lid is sealed there ain't nothing bad surviving in that jar. It really makes me think that the cook times are VERY conservative. I have found some of my lids very difficult to get off too. :laughing:

Because the cooking time seems very conservative, i.e., erring on safety, I really prefer to pressure preserve.

Later,
Dan

 

[jack707]

I keept it at 10psi a few times it went passed 10 but never droped my stove is not the best to keep steady so I watched it for 90 minuts.

 

[k0ua]

We can a lot each year.....have 3 canners, a really old family heirloom, heavy cast aluminum National brand, a new Presto, and an American 943. The first two hold 7 quart jars each, and the American holds 19-20 double stacking. We can do 33-34 quarts at a run. Helps when you have a lot of something like green beans come in at one time.

Apple pie filling (dump in pie shell and bake = PIE) and pears in pints.

Beef stew

Chili:

Spaghetti sauce:

Bacon:

Taco meat:

Sweet potatoes:

One medium sized deer:

Empty quart jar storage unit....holds about 40 cases + lot of lids.

Dang, we can't hold a candle to your operation...:thumbsup:

 

[TnAndy]

Dang, we can't hold a candle to your operation...:thumbsup:

And that is a tiny window look into it........