Canning meat/what Equipment is needed, how much canning is necessary
- Thread starter Cosmos
- Start date
Don Genaro
Jedi Council Member
Mariama said:
Actually, a difference of €14 as in this case is not really that weird- given the different tax rates for different countries and taking into account the recent rise in VAT that we've had here in Spain, it's not that surprising.
Pashalis said:
Can I ask which lid you ordered, Pasphalis? And is it suitable for canning? I am only used to these Weck jars, that is why I am asking.
I have had a look at the website and they also ship to Austria. So I will ask them if they can also ship to The Netherlands.
Thanks for this!
truth seeker said:
:D . One has to learn to trust this thing first and also to get a feeling on how to adjust the temperature appropriately (depends on the heat source as well, gas seems to be easier to handle, other electronic cooktops need to be handled a bit differently).
Today I like to do a test run with a view glasses only.
Gawan said:
Thanks!
I have just found this German company in Holland:
http://www.flessenland.nl/Weckpotten-jampotten?gclid=CLXCjuemsrICFaTHtAod7jAAPQ
Thanks for posting this, Phasphalis, this is going to make a huge difference. Until now I bought the weck jars, although with 10% discount. But still.
Really brilliant, this is!
Gawan said:
you can't just choose any lids in fact this lid doesn't have the criteria needed for canning meat in a canner!
as I stated in reply 65:
Pashalis said:
on the website I ordered there are only three different lids that you can use for canning meat (see reply 65) and those three are all the same exept of the colour.
here is what you can read on the lid I'm using:
german:
english translation:
you have to buy lids that meet the creteria sterilisation proofed(Sterilisationsfest) all others are not disigned for the temperatures and pressure that is needed when canning meat!
and by the way Mariama my name is Pashalis and not Phasphalis. I know it is tricky name ;)
Edit: translation of the lid description
Don Genaro said:
The best deal so far is this one:
http://www.bouteilles-et-bocaux.com/Pots-de-confiture-et-bocaux?XTCsid=5ed23e4fe8a5b1a8283c2d4bce24a4b9
Same website that Mariama found only that it is all written in french. They ship to all European countries including Spain. For a 100 quart jars plus their lids is 61 euros and shipping costs 36 euros (which I imagine includes taxes). It is 0.61 euros per jar.
The only problem is that the lids are twist-offs of 82. It should be suitable for canning meat, but still, everybody recommends the other lids. I don't think it should be a problem, in fact, you go to the supermarket and find all glass canned meats in those lids with expiration dates of years (?).
Psyche said:
Well our canner arrived today and I have my finger itching to buy those jars Psyche as they are indeed a good price , but I am also waiting for confirmation from others who may know for sure that those lids are ok to use.
I believe I already provided the information about the correct jars to use for canning meat. It has a round, flat, seal that is covered by either a ring screw top or a full screw lid. There must be BOTH. You cannot use jelly jars or anything that does not have the sterilizing seal.
You can also use the ones with the hinged glass lid and thick rubber seal.
You can also use the ones with the hinged glass lid and thick rubber seal.
Away With The Fairys said:
look at the description of the lids there should stand "sterilisation proofed" since only those lids can handl the high temperatures and pressure of canning meat products with a canner. my lids for example have a discription wich says "sterilisation proofed, for example for meat and sausage products".
most lids are only designed for high acid products like fruits and such so be careful to by the right ones!
Away With The Fairys said:
A woman told me she would preserve meat in those jars. The lid will bubble up when it came out of the pressure cooker, but she always ate the meat within 6 months.
I don't know how save it is, but from what I understand, entire generations had preserved meat by cooking them and submerging them in olive oil. It would stay good for the entire year even though it was not saved in the fridge nor pressured canned.
A farmer from the Pyrenees told me that in the good old days, when there were no freezers, they would preserve their pork by putting them on special jars that will hold up to 60 liters of lard. Then, they would put the meat submerged on that fat and voilà, pork for the entire year. It was not even covered, the only protection was the lard. It was basically a thick giant jar (forgot its name) which some families living in the mountains still have. They took the meat throughout the year as needed along with its lard to cook it, it was always good, and it would feed the entire family.
Anyway, I want the jars with seals to be on the safe side, but they are not available in my area. Through the web, they are very very expensive. We'll have to see if a European distributor with a good price appears somewhere. I'm waiting for a couple of responses from the UK and France, will let people know if it is a good price and if they ship to other European countries.
If not, the same website: http://www.bouteilles-et-bocaux.com/Pots-de-confiture-et-bocaux?XTCsid=5ed23e4fe8a5b1a8283c2d4bce24a4b9
has jars with a seal, they are 1,62 EUR if you get 100 jars of 800 ml. That is the best price for those jars I've seen so far.
I am still not completely clear how to can broth.
Last time I did it, I did the broth firat and then canned it the same as meat, that is 90 minutes at 11 psi. It kind of altered the content a bit, so not sure what to do.
On this thread there have been different suggestions, that the canning of broth required less time/ pressure, but I am not sure where this information came from and if there is a consensus about this?
Last time I did it, I did the broth firat and then canned it the same as meat, that is 90 minutes at 11 psi. It kind of altered the content a bit, so not sure what to do.
On this thread there have been different suggestions, that the canning of broth required less time/ pressure, but I am not sure where this information came from and if there is a consensus about this?
Foxx
The Living Force
nicklebleu said:
According to the Presto canning manual that came with the 23 Qt canner, on page 39 it says:
I haven't done it yet, but I plan on crock potting the bones for 24+ hours, then add salt, then canning the jars with their recommendations. Be sure to remove all that dangerous fat! :P
