Home Forums Hunting & Shooting Hunter's Campfire Pressure canner.

Charles Law would maybe play in. LOL

longer times, more chatter

I live at 639ft per railroad benchmark behind my mailbox. I’m not much help.

D'oh!


Excuse my fox pox.



Thanks everyone for the help and suggestions.....and PM's.



I promise to document and share any disasters that might befall us during canning season.


Unless we all die from the botulism.....no one will be around to take a picture.

No. You're not.

And you've never killed a game animal either.

Just STFU.

Go finish your potable water system, so you can hide four mountain ridges away from civilization, instead of being man enough to go to the front.....

Conrad, You Could just dry that meat on the roof.

Canned hamburger? New one for me.
We do pork tenderloin, sausage balls and chunks of venison. Have never done ground beef. Tenderloin is unreal though.
We canned a bunch of potatoes couple years ago. I dump, rinse, shake in seasoned flour and fry. Keep a bunch of pints at the cabin

Forgiven.

If you follow the internets you'll quickly learn that BBQ, reloading, and canning, are akin to the colonization of Mars.

I meant the next beef would be half ground and half muscle cuts. The whole cuts could be chunked for canning.


Maybe you could can ground beef though......why not?

If you find the pigs, google canned carnitas. They're pretty good.

The benefit of living in a semi arid environment.


Plus....the roof is cedar. I see people order salmon on cedar.


Must be about the same thing.

I've made 50% in the market since you first claimed we should all get out of the market.

I'd be curious how they regulate the old ones for diff temps. I'll have to look that up. It'd be interesting to read.

On the other hand, they might only offer one seting, the way you do it, 2-4 p/min for one temp/pressure, and there is "no other" temp setting they offer, because to do so would kill the stupid people who didn't get it right.

Jim;
Good evening to you sir, I hope this finds you well other than the upcoming wait for your pressure canner and in all remaining aspects your fine family is well.

You mentioned canning beef and while we've only canned venison, I would suspect it is for the most part similar.

We like to brown the venison prior to canning it as we prefer the flavor.

We learned the usual way - that is to say by not doing it correctly sir - that one is better to add more salt afterward than too much prior.....

Though it's a matter of taste and I suspect the amount of vampire incidents local to you folks, we like to add a toe or two of Russian garlic into the jar of canned meat. Again it's to personal tastes, but we've all been left alone by the vampires as well which is a positive side benefit.

The resulting canned fare is an instant stew ingredient for sure and certain, but we prefer it on a cracker with some salsa, antipasto or sweet chili sauce.

Anyways sir, sorry to delay the next item up for discussion - please do continue.

All the best to you and yours this summer sir, I hope you get enough rain and at the right times.

Dwayne

My mother like some canned beef even after they had a freezer, she's brown it , and make gravy, to serve on potatoes, don't ask how the potatoes got cooked fast?

I suggest you stay away from the Walmart brand of canning lids, they suck big time. They are too thin and buckle under pressure. Golden Harvest or Ball or Kerr are the way to go. Lids are hard to find this year.

I bet they are. Hardly ever hear about canned pork.


Looking for some weaner pigs.


Probably just end up buying some sows.........


No one raising anything other than Yorkshires anymore. Want some Durocs.

You edited out the bold. Hit too close to the truth?

Thanks Dwayne!


Hope summer is good for you folks too.



I predict I am going to enjoy pressure canning.

Canned stew sounds good. Never heard of Russian Garlic though.

You can can ground, but you have to "brown it" before you put it in the jar, and add water to the top, minus head space.