As I have come to this thread very late in the day and having a ceramic hob and a husband who thinks "canning is way over the top". The subject of future food shortages cannot be discussed!!!!!!.
Having read all this thread I found a very interesting observation made by Gaby which I have attached below about long-term storage in lard. Has anyone else heard of this type of storage and it's possibilities.?
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.
My thinking, that if meet was cooked first, cooled and placed in jars, covered with lard and then airtight lids, the type with the metal clip closures The meat is entirely covered and sealed with lids preventing dust, etc and then storing in a cool dry place. Any thoughts.??
Having read all this thread I found a very interesting observation made by Gaby which I have attached below about long-term storage in lard. Has anyone else heard of this type of storage and it's possibilities.?
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.
My thinking, that if meet was cooked first, cooled and placed in jars, covered with lard and then airtight lids, the type with the metal clip closures The meat is entirely covered and sealed with lids preventing dust, etc and then storing in a cool dry place. Any thoughts.??
after two incidences of this, I resolved to check it regularly to maintain the right pressure, this worked fine.
