I've read that it's best practice to just refrigerate and eat within a week if your lids don't set. So I think it's a no-no hack, especially if you're planning to store your canning for a few years.
Canning meat/what Equipment is needed, how much canning is necessary
- Thread starter Cosmos
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I've read that it's best practice to just refrigerate and eat within a week if your lids don't set. So I think it's a no-no hack, especially if you're planning to store your canning for a few years.
I've canned a lot of cooked ground beef and always leave the fat in.. Also I've dehydrated it but that requires a lot of rinsing to get the fat off before drying since this will become rancid and won't dry properly. Then I store it in Mylar bags with an oxygen absorber, i like the light weight and easy storage compared to the canning jars but I do both.
So pemmican recipes don't have that long of a shelf life then?
I found this out after we got an induction hob. My canner is presto, it didn't work. Didnt want to use a heat diffuser, read mixed reviews on them, can potentially damage the hob so didn't want to risk it with a brand new hob. So I got the gas hob out, camper van size, two hobs on it. Works better I think than the electric hob we had previously. Its a lot easier to keep the pressure constant, don't have to adjust the heat much at all. Works well and I can still can if the power goes.
mugatea
Jedi Master
well I bought a portable induction hob as i didn't want to try it on my new kitchen induction hob. But it works very well using a diffusor and they cheap. But I do want a gas camping version - perfect for canning in a no power scenarioI found this out after we got an induction hob. My canner is presto, it didn't work. Didnt want to use a heat diffuser, read mixed reviews on them, can potentially damage the hob so didn't want to risk it with a brand new hob. So I got the gas hob out, camper van size, two hobs on it. Works better I think than the electric hob we had previously. Its a lot easier to keep the pressure constant, don't have to adjust the heat much at all. Works well and I can still can if the power goes.
mugatea
Jedi Master
so that's just water bathing? how long do you feel happy to store meat in a jar when done like that? Also can you tell when a can has gone bad? Is the sniff test enough?
Hmm, interesting point. I just looked that up and one site said pemmican can last 3 to 5 years if stored properly which is a good amount of time. I have rendered tallow and it has kept for years(at least 3) in my frig. I also made pemmican then vacuumed sealed it and placed it in my frig 1.5 years ago which I assume is still good. It's just 2 different ways of preserving and fat won't go rancid quickly if its stored properly. Also pemmican will last longer if it only has fat and meat in it.
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Pemmican lasts damn near forever. Since the fats used to make it are rendered, it’s shelf stable and there’s really nothing that would degrade it aside from vermin. Supposedly a can was found from the Shackleton expedition in Antarctica that was still good years later.
Air drying the thin meat strips below say 120 degrees should also preserve more nutrients or you could cold smoke it to add a little flavor. I did that and it turned out well.
Here is a video I posted awhile ago and so I'm giving it a bump. This is how I learned and it might be helpful for others if they haven't seen it. I totally forgot about the oxygen absorbers he mentioned but the vacuum seal is still working great.
From what I know they can easily keep for a year. One thing that I would not do is put rice, legumes or potatoes with the meat. Just meat, spices and some vegetables to ensure no sugars are available to promote yeast or bacterial growth. Sugar was only used for preserving fruit compotes and jams back then.
If the centre of the lid is indented it shows there is a vacuum and is safe to use. Otherwise it can be refrigerated and used over a week or so.
One other method of storing large portions of cooked meat was to pour hot lard to cover the contents by at least 3 inches and let it set in a cool place. That method was good for late autumn to spring, or very cold weather. While the fats on the surface are solid, no bacteria gets to the food. It is also covered, of course. FWIW
I have a question about using the pressure canner for cooking raw meat. This is the one I have: pressure canner.
All instructions I have found, including the booklet the canner came with, instruct how to use it to seal cooked meats or products.
But I wonder if anyone is canning meat from raw? If yes, how long do you can it for? Have you opened any of the jars you canned like that to make sure the meat is properly cooked? If yes, did it taste ok?
All instructions I have found, including the booklet the canner came with, instruct how to use it to seal cooked meats or products.
But I wonder if anyone is canning meat from raw? If yes, how long do you can it for? Have you opened any of the jars you canned like that to make sure the meat is properly cooked? If yes, did it taste ok?
Same as mine.
I use 750ml jars, process in the canner for 75 min packed with raw meat.
Opened a couple of jars recently, 3 years old, smell and taste was fine.
I made a Blogger Blog on canning years ago, getting more traffic these days lol.
Not the best for learning canning, but has lots of recipes...
howtodocanningathome.blogspot.com
Not the best for learning canning, but has lots of recipes...
How to Do Canning at Home
Canning at home guide with canning recipes and canning tips. How to can vegetables and meats. All about home canning.
howtodocanningathome.blogspot.com
You should be fine canning with raw meat. Lots of people dry age things like pork/beef/fish and there’s no problems if done properly, in fact you might preserve more nutrients. So raw is alright, though the fats from wild fed animals is much better for the preservation process and healthier too. So if you can find animals raised regeneratively, you’ll be increasing nutrient content.
