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Originally Posted by Rick n Tenn

1 month old...That is gone gone gone.....


"He is far from Stupid"

”person, who happens to have an above-average level of intelligence


– DocRocket (In reference to ElkSlayer91)




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Originally Posted by Jim_Conrad
Originally Posted by Rick n Tenn



Dang! Thats a good price for that canner!




Brand new in the box , including instructional DVD.

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I'm rocking a day cab! Yahoo.


"I can't be canceled, because, I don't give a fuuck!"
--- Kid Rock 2022


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Originally Posted by MtnBoomer
I'm rocking a day cab! Yahoo.


Thats the way to do it right there.


Cant sleep in your sleeper if you dont have one.


Like me.....I cant throw a set of chains on my trucks........I dont have any chains.


I am MAGA.
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I've just got a16 qt presto follow the directions and it works fine. Used chunked venison,3 layers tamped in ,sprinkle of sea salt, 1 tablespoon chopped fresh garlic and 1 table spoon chopped onion each lift.use required head space and go. Eats great. MB


" Cheapest velocity in the world comes from a long barrel and I sure do like them. MB "
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Originally Posted by deflave
Originally Posted by ElkSlayer91
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.


All bullschit.


Numerous videos prove out you're stupid....

https://www.youtube.com/results?search_query=Canning+GROUND+Beef


"He is far from Stupid"

”person, who happens to have an above-average level of intelligence


– DocRocket (In reference to ElkSlayer91)



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I have the 921.


There's guys that hot water bath can venison too. Fugg that!

Usfda guideline is to brown ground meats prior to canning. I think I parbolied the meatballs then browned..


"I can't be canceled, because, I don't give a fuuck!"
--- Kid Rock 2022


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Originally Posted by Jim_Conrad
Originally Posted by MtnBoomer
I'm rocking a day cab! Yahoo.


Thats the way to do it right there.


Cant sleep in your sleeper if you dont have one.


Like me.....I cant throw a set of chains on my trucks........I dont have any chains.

Well, it's pretty good now, but, they were pretty clear about having an abundance of chains!


So, up and said FU Portlandia and 3.5 years later, finally matching the income, we're still married, we're home buyers, kid has lots of grandparent time, got rifles, got big sky! Heck yeah I think it worked!


"I can't be canceled, because, I don't give a fuuck!"
--- Kid Rock 2022


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Sounds good to me!


I am MAGA.
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Originally Posted by MtnBoomer
Originally Posted by Jim_Conrad
Originally Posted by MtnBoomer
I'm rocking a day cab! Yahoo.


Thats the way to do it right there.


Cant sleep in your sleeper if you dont have one.


Like me.....I cant throw a set of chains on my trucks........I dont have any chains.

Well, it's pretty good now, but, they were pretty clear about having an abundance of chains!


So, up and said FU Portlandia and 3.5 years later, finally matching the income, we're still married, we're home buyers, kid has lots of grandparent time, got rifles, got big sky! Heck yeah I think it worked!


Bingo folks,

we have a winner!


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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Originally Posted by slumlord
Originally Posted by Valsdad
Originally Posted by Rickshaw
Originally Posted by Jim_Conrad
Originally Posted by jackmountain
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



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?

We've canned ground beef. It works. Some say it's better to brown it before canning, if only because it is easier to get out of the jar. I find if I'm hungry, getting it out of the jar isn't that much problem.


Can you eat that right out of the jar with a plastic spoon?


If so...................renegade might have a new lunch item for dove hunting!
if he knew that someone’s nana had a part in making it, he would turn his nose up

He’d rather rather eat lips and [bleep] potted meat made by some slavek than something made by someone’s nana.


Ha ha,

reminds me of a friend.

won't take any eggs from the Gulag. Even free!

had some eggs from someone's place once, cracked one, found an embryo.

only eggs he eats now come from a grocery store


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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Years back I had a 21 or 22 qt Mirror. Now I have the same size Presto. No they're not industrial grade but they work. And BTW we can eat 7 jars of green beans a week easy. We love 'em. I go to HEB when they have fresh green beans on sale and buy about 20 pounds. That gives me about 10 jars. I like to keep 10-20 jars in the cabinet all the time. i've got okra both canned and frozen. I love the frozen best but it doesn't last as long as canned. I even canned mustard greens and spinach. It all cans good. Every year I can fig preserves, my favorite. They're getting ripe right now so the canning will commence soon. Around here there's jars, lids and rings galore. They have both pint and quart and even half gallon and gallon ball jars at HEB and Walmart.

Also, you can order a Presto at Walmart Online. But it might be a good idea to see if you can find one on Craig List or Ebay cheaper first.
.
Good luck and enjoy it. It's a hell of a hobby.


Last edited by Filaman; 07/13/20.

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Originally Posted by Filaman
Years back I had a 21 or 22 qt Mirror. Now I have the same size Presto. No they're not industrial grade but they work. And BTW I can eat 7 cans of green beans a week easy. I love 'em. I go to HEB when they have fresh green beans on sale and buy about 20 pounds. That gives me about 10 jars. I like to keep 10-20 jars in the cabinet all the time. i've got okra both canned and frozen. I love the frozen best but it doesn't last as long as canned. I even canned Mustard Greens and spinach. It all cans good. Every year I can fig preserves, my favorite. They're getting ripe right now so the canning will commence soon. Around here there's jars, lids and rings galore. They have both pint and quard and even half gallon and gallon ball jars i HEB and Walmart.

Also, you can order a Presto at Walmart Online. But it might be a good idea to see if you can find one on Craig List or Ebay cheaper first.


Jim's thread got me looking and widemouth jars are darn scarce but I managed to find a couple of dozen pint and quart regulars that I am supposed to be able to pick up tomorrow. Another source for 6 dozen lids.

I'd backorder an AA if in the market. Kind of thing that I would hate to see ever go out of production.


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Originally Posted by TheKid
Originally Posted by stxhunter
Originally Posted by TheKid
I got an ancient big one from an old guy’s garage sale a few years back, $2. It was his 90 something year old mother’s and she got it in the 30’s or early 40’s. I put a gauge and a lid seal on it and it works great.

I inherited another big one that’s probably from the 60’s when my grandmother passed last year. I haven’t used it as my stove isn’t big enough for both of them. Too bad you’re so far away Jim or I’d make you a gift of one.

Our semi local, 20 miles away but the closest one, Ace hardware carries them and parts such as seals, rattlers, and gauges. Might be worth a look if you have an Ace nearby.

I use a propane burner for mine, do it outside.

Hard pass. It’s supposed to be 105 tomorrow here. Ain’t no green bean on earth worth that kind of misery. Of course if I put the lid on and put it on the porch it might boil and seal them by itself. smile
thats what i do, get up to temp then time it.


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Originally Posted by mart




Pressure canning is like reloading. Follow the rules..
I've used a pressure canner for maybe 25+ years... But when I'm canning I pay REAL CLOSE attention to the heat...


Originally Posted by JamesJr
Originally Posted by BRISTECD
An canner is useless without jars! Try to find some quart jars or lids. Everywhere is sold out. I bought out the last little hardware store’s inventory.



They are everywhere here. No shortage. We have enough quart jars to can more than we need, but did buy some pints. Mennonite store had them, Walmart had them, TSC had them, and so did Rural King.
Same here - lots of jars on the shelves... I still have maybe 100 qt jars stored and available if I need 'em. Gave 30-40 to my son and his wife when they obtained their pressure cooker...


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Originally Posted by ElkSlayer91
Originally Posted by slumlord
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.

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.

you regulate it by lowering or raising the temp on the burner. that's how I do mine, gauge says 20psi I lower the burner till it comes down 15psi.


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Back in 74 there was a shortage of jars. The IH dealer ordered in cases of the pint jars the M's, and H's used on the air cleaners.


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Originally Posted by ElkSlayer91
Originally Posted by deflave
Originally Posted by ElkSlayer91
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.


All bullschit.


Numerous videos prove out you're stupid....

https://www.youtube.com/results?search_query=Canning+GROUND+Beef


Dickslayer,

There's a difference between googling how to do things, and actually doing them.


Originally Posted by Geno67
Trump being classless,tasteless and clueless as usual.
Originally Posted by Judman
Sorry, trump is a no tax payin pile of shiit.
Originally Posted by KSMITH
My young wife decided to play the field and had moved several dudes into my house
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I have been pressure canning elk for several years, and I found that browning isn't necessary, but it still works just fine. I don't brown it anymore, and I notice no difference in flavor. I bought my new canner off the internet (Presto I think) and at first it scared the crap out of me, but after a few times it is very easy.
I think the LEM catalog has the kind I have, but I found it cheaper but cant remember where.
I just remembered I have some elk roasts and steaks left over from last year!!

PS after re-reading this topic above, I have never canned ground meat, but I think I would brown it myself. I am sure it would work both ways.

flave, would you can Iquana? That I know I wouldn't do.


Last edited by kennymauser; 07/14/20. Reason: adding comment
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canning the venison in the garage or outside with a pair of propane burners and two cookers makes it go fast. the garage is better cause you might need a wind break outside if there is a breeze.

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