Pressure canning meat ? - 24hourcampfire

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.

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

Originally Posted by saddlesore

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.

how long do you want to keep it ?

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.

Originally Posted by 30338

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.

Originally Posted by Raeford

Originally Posted by 30338

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

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.

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.

Originally Posted by 30338

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/B00004S88Z

No 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