Homestead Basics: Books 7-12: How to bake, preserve and store food, grill meat, make easy food mixes, and learn to start working with leather by Smith William & Nash David

Author:Smith, William & Nash, David [Smith, William]
Language: eng
Format: epub
Publisher: Shepherd Publishing
Published: 2021-08-26T16:00:00+00:00

Stock pot

Ingredients:

Meat cut into strips, cubes, or chunks so that it can fit into the jar

Salt

Water

Procedure:

Cut meat and prepare to your specifications (i.e. Browned if for a hot pack)

Lay down a towel on your counter and carefully remove a hot jar from your water with your canning tongs, draining the water.

Pack meat into the jars so there is a 1 inch headspace.

Add a little bit of water to fill in the air space (if hot packing).

Use a wooden spoon or rubber spatula to “burp” the jar of air by sliding it down the sides and pressing gently.

Don’t use a metal utensil.

When you’re packing cold meat in a hot jar it can crack if you tap it with metal!

Use the threads on the jar to judge the 1 inch headspace mark.

Add a little more water if you need to fill to inch mark on a hot pack.

Add one tsp of salt to each jar.

Wipe the rims of the jars with a clean soft cloth. This step is crucial to a good seal

Assemble the two piece lids and tighten them medium tight.

Fill your canner with 2-3 inches of water and bring to a simmer.

Place jars inside your pressure canner being careful not to hit the jars together as much as possible.

When all the jars are in the canner, look at the water level. About half way up the jar is about right.

Lock the lid down on the canner.

Watch the vent pipe. When steam has escaped evenly and consistently for 10 minutes, place the weight over the vent pipe.

Watch the gauge and adjust the heat on your canner until it remains at the recommended poundage.

When your canner has reached the recommended poundage, you may begin to time the processing.

75 minutes for pints

90 minutes for quarts

When the processing time is up, turn off the heat on your stove.

Wait until the gauge has returned to zero before touching canner.

After the gauge returns to zero, tap the weight on the vent pipe. If it “hisses”, give it some more time to cool. If you hear nothing, remove it and wait another 5 minutes. Carefully unlock the lid and remove it towards you so as not to burn yourself from any steam.

You will see that some broth created from cooking the meat has escaped. This is normal. It escapes with the steam during the cooking process.

When you remove your jars with your canning tongs, be sure to set them down on a towel in a place where they can cool preferably over night.

If you listen, over the next hour you will hear the “pings” from the cooling jar pulling down on the center button of the lid.

After your jars have cooled completely, wipe them down with a hot, damp cloth.

You may also remove the rings now if you choose.

Now you can mark the tops of the jars with the date that you canned it. I use a sharpie or a permanent marker. I started using stick on labels, but they are a pain when you reuse jars,

Store your canned meat in a place in your house that has a stable temperature.

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