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

A few points:
A typical Presto canner in the 15"x15"x15" size has nearly 1,000 square inches of surface area. At 10-15 psi there is tremendous potential inside. Having seen the results... Another common mistake is trying to speed cooling with snow or ice, don't.

There is a chemical reaction involved in browning meat. It has to be hot, much hotter than boiling. That requires a relatively dry frying pan and lots of small batches. Crowd the pan and you end up with boiled meat. That adds nothing. Giving anyone unable to taste difference the benefit of the doubt they likely did not truly sear the meat. Browning bulk ground meat is slower, requires care to keep the liquid level down in the pan, and the extra surface area takes more messing around.

The head (extra space) in the jar is what builds vacuum and seals the jar. Cans do not require head because they are mechanically sealed before cooking.

I canned several bears this spring in retort bags. For meat there is no comparison between jars and retort bags.

Have one of my 95 year old mother's here at the house. National from I think Wisconsin. She has another with her. Spent last week with her and we canned 33 quarts of homemade vegetable soup. Does not get better than that!

To brown or not to brown...

https://nifa.usda.gov/sites/default/files/resource/Canning%20Meat%20Poultry%20and%20Game.pdf


This looks good to me.
https://www.simplycanning.com/canning-venison-ground.html

If anyone has tested properly browned meat against raw after canning and cannot taste the difference they should just go to buying Alpo...

Just the heads.

I’d love to see the dumb asses that say this take the Pepsi challenge.

Not deflave,

but if I was to try it with iguana............it would be barbequed.....................from Tiajuana

Honestly, y'all been giving me ideas on how to spend more money. Don't need that, maybe I should stop reading.

Guessing Alpo should be on your shopping list henceforth and forever...

The prime rib that I cook to a perfect Medium-Rare temperature in a Sous Vide water bath gets browned with a Propane weed burner after the proper internal temperature is achieved. It's a nasty-looking gray color before I hit it with the weed burner for about 15 seconds.

I’m sure that living in an Indian village develops the most discerning of palettes.

Thats literally gayer than aids.

Agreed. Sous Vide is for virulent homosexuals on a coke and cock bender.

Having spent quite a bit of time in various Indian villages I can understand the concept, but still taste the difference...

Really?

I don't needs no sous vide bs. I don't needs no sous vide bs. I don't needs no sous vide bs. I don't needs no sous vide bs. I dont need no sous vide bs.


So, I just need a chamber sealer?

Well, I doubt I'll ever meet you but I have known two other crusty old bastards that claimed the same.

They both got proven wrong.

To each their own of course. I only post this info for those that are new to canning.

To guys who eat road kill armadillo and call it possum on the half shell, properly cooked meat is probably as foreign a concept as screwing somebody other than their 12 year old sisters.

The ole PrestoMatic 23 quart-o canner has not shipped yet.



Kinda wondering if I just spent 100 bucks to reserves the next one that comes in............about December time.



Giving them the benefit of the doubt of course.....I wouldn't want to jump to conclusions.......especially here.

You need to change your handle.

You've already been deemed a dumb fugk.

I thought maybe you might do the order over the phone.

LOL