|
|
Joined: Oct 2004
Posts: 16,915
Campfire Ranger
|
OP
Campfire Ranger
Joined: Oct 2004
Posts: 16,915 |
Guys in anticipation of deer season and partly because of the lack of freezer space I've been learning how to pressure can meat using chuck roast as my learning medium. Although using 1 quart jars are the norm foe most I got a good deal on a case of 1/2 gallon jugs so home with me they went. My question to those experienced in canning is will the increased volume of the lager jars require longer time in the canner over the quarts. TIA,Denny. 
|
|
|
|
|
Joined: Jun 2001
Posts: 19,083
Campfire Ranger
|
|
Campfire Ranger
Joined: Jun 2001
Posts: 19,083 |
I'd like a full written instruction to do this.When I was as young 60 years ago,my parents would can all the deer meat as we had no freezer
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
|
|
|
|
|
Joined: Oct 2004
Posts: 16,915
Campfire Ranger
|
|
OP
Campfire Ranger
Joined: Oct 2004
Posts: 16,915 |
I'd like a full written instruction to do this.When I was as young 60 years ago,my parents would can all the deer meat as we had no freezer Which answers my question not one bit.
|
|
|
|
|
Joined: Sep 2015
Posts: 10,217 Likes: 3
Campfire Outfitter
|
Campfire Outfitter
Joined: Sep 2015
Posts: 10,217 Likes: 3 |
how long do you want to keep it ?
|
|
|
|
|
Joined: Aug 2005
Posts: 11,352
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Aug 2005
Posts: 11,352 |
Yes, like going from pint to quart takes more time. Haven't done 1/2 gallon size, but has to take longer. Assume google would be your friend on this.
Actually quick google search says 1/2 gallon jars not recommended for low acid canning. Maybe there was a reason they were so cheap. I'd use quart size for meat and meat products.
Last edited by 30338; 09/28/16.
|
|
|
|
|
Joined: Jan 2012
Posts: 26,508 Likes: 2
Campfire Ranger
|
|
Campfire Ranger
Joined: Jan 2012
Posts: 26,508 Likes: 2 |
Yes, like going from pint to quart takes more time. Haven't done 1/2 gallon size, but has to take longer. Assume google would be your friend on this.
Actually quick google search says 1/2 gallon jars not recommended for low acid canning. Maybe there was a reason they were so cheap. I'd use quart size for meat and meat products. An answer he isn't going to like.  But....what if you were to add some tomato juice, would that help with the acidity? It's very good.
FJB & FJT
|
|
|
|
|
Joined: Sep 2015
Posts: 10,217 Likes: 3
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Sep 2015
Posts: 10,217 Likes: 3 |
Yes, like going from pint to quart takes more time. Haven't done 1/2 gallon size, but has to take longer. Assume google would be your friend on this.
Actually quick google search says 1/2 gallon jars not recommended for low acid canning. Maybe there was a reason they were so cheap. I'd use quart size for meat and meat products. An answer he isn't going to like. But....what if you were to add some tomato juice, would that help with the acidity? It's very good. or lemon juice or vinegar , bought this on amazon : amazon transfer the content while hot to a gallon jar and vacuum seal it. Persian
Last edited by persiandog; 09/28/16.
|
|
|
|
|
Joined: Aug 2005
Posts: 11,352
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Aug 2005
Posts: 11,352 |
Seems like a good price on the Presto. I have one and my next will be one of the All American Canners. Nothing wrong with the Presto stuff though. I am sticking with the quart jars and opening 2 if I need a half gallon. But typically a quart is enough for a meal for 4.
|
|
|
|
|
Joined: Sep 2009
Posts: 42,005 Likes: 1
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Sep 2009
Posts: 42,005 Likes: 1 |
I thought there was a good thread a couple of years ago, perhaps b Northern Dave, he was certainly a contributor, but can't find anything with this damned search criteria !
Sorry.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
|
|
|
|
|
Joined: Oct 2004
Posts: 16,915
Campfire Ranger
|
|
OP
Campfire Ranger
Joined: Oct 2004
Posts: 16,915 |
Yes, like going from pint to quart takes more time. Haven't done 1/2 gallon size, but has to take longer. Assume google would be your friend on this.
Actually quick google search says 1/2 gallon jars not recommended for low acid canning. Maybe there was a reason they were so cheap. I'd use quart size for meat and meat products. Thanks, will Google. These are the jars I bought but I bought them locally from a store. http://www.fleetfarm.com/detail/Ball-Wide-Mouth-1/2-Gal.-Glass-Jars---6-Pk./0000000003786?Love this canner so far. Everyone says it's the Cadillac. Still learning tho'. https://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88ZNo problem using quarts, guys. I just thought I'd ask as I have the 1/2 gallon jars on the shelf in the cold cellar.. Maybe some more members will weigh in. Thanks
|
|
|
|
|
597 members (21, 007FJ, 2500HD, 160user, 1234, 1beaver_shooter, 72 invisible),
2,598
guests, and
1,332
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
Forums81
Topics1,192,090
Posts18,482,931
Members73,959
| |
Most Online11,491
Jul 7th, 2023
|
|
|
|
