Since I have the canner out and did some deer meat canning last weekend, I thought perhaps I'd try some other meats as well. What else you guys canning that you've had good luck with? Seems pork or chicken is usually on sale but often more than I can eat in a week, so perhaps some canning is in order? Any favorites?
Since I have the canner out and did some deer meat canning last weekend, I thought perhaps I'd try some other meats as well. What else you guys canning that you've had good luck with? Seems pork or chicken is usually on sale but often more than I can eat in a week, so perhaps some canning is in order? Any favorites?
OK Gentlemen, All this talk has me thinking, dangerous I know, but I have a pressure cooker, I have deer meat, jars are easily obtainable, but my question is about the heat. I would like to do this away from my wife's kitchen, so what do I use? I have camping two burner gas stoves, a fish/turkey cooker burner on propane and an electric hot plate available, and the shop space where I cut up my deer. miles
The only meat we can is pork tenderloin. It's what I call comfort food. A can of tenderloin, mashed potatoes, green beans or peas, and biscuits.......it's guaranteed to put a smile on your face and make you leave the table with a full belly.
I canned up some Carnitas this year. They're great for week nights when I forgot to take something out. Put them in a frying pan to brown them up. Taco, salad topper, or nachos.
I had both for ya buddy!!! I’ll make another trip soon Charlie
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Hopefully Santa brings me an All American 21 quart for Christmas!
I run two of them at a time...
Any reason to ask Santa for the 25 quart model?
Holds the same amount of jars as the 21 quart.
Probably not... I have traded in most of my jars for retort bags. I can do a lot more volume per canner load and end up with a more useful product. The 25 would make a difference for me. For jars? Not so much.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
All American caners are great. I have 3 of them. Two large ones and a smaller on. I got 2 of them at yard sales really cheap. Well worth the price even at retail. Gaskets on the others are a pain. Had times in the past, when you were right in the middle of a canning project, and the gasket blows.
I am wondering if they would be a lot better canned than the other recipes we use.
The family that got me into waterfowl hunting canned their birds. I believe they cut the breast into large chunks and added a bullion cube and small or half bay leaf for a pint jar. Legs were boned and canned separately from the breasts. Same bullion cube but they would put in a small dried chili. I remember that the results were amazing!!!
I am wondering if they would be a lot better canned than the other recipes we use.
The family that got me into waterfowl hunting canned their birds. I believe they cut the breast into large chunks and added a bullion cube and small or half bay leaf for a pint jar. Legs were boned and canned separately from the breasts. Same bullion cube but they would put in a small dried chili. I remember that the results were amazing!!!
Do you remember if they removed all the skin or if it broke up from canning? Sometimes we have a bunch of breasts that would probably be better if they weren't cooked in a croc pot.
I am wondering if they would be a lot better canned than the other recipes we use.
The family that got me into waterfowl hunting canned their birds. I believe they cut the breast into large chunks and added a bullion cube and small or half bay leaf for a pint jar. Legs were boned and canned separately from the breasts. Same bullion cube but they would put in a small dried chili. I remember that the results were amazing!!!
Do you remember if they removed all the skin or if it broke up from canning? Sometimes we have a bunch of breasts that would probably be better if they weren't cooked in a croc pot.
They breasted and legged their birds. Meat was skinless when it was processed and canned.
