Submitted by Angela Moran
If you are considering canning meat, remember
these things.
Nearly any kind of meat can be
canned. Be sure to trim away any
gristle, bruised areas or excess fat.
Meat MUST be processed in a pressure canner. The processing times may seem long, but
the investment of time now is so worth it in the end.
Meat can be preserved cooked in a broth.
If meat is raw packed, it will provide its own juice.
Gather your canning supplies
·
pressure canner
·
canning jars
·
canning seals and
rings
·
jar lifter
·
canning funnel
·
bowls
·
large spoons
·
sharp knife
·
towels and dish
cloths
Ingredients
·
Venison, beef,
chicken (or other meat)
·
canning salt
Procedure
·
Cut away any
bruised areas, gristle, and excess fat.
·
Slice across the
grain into strips about 1inch thick.
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