|All American canner|
* Ground meat of any kind needs to be cooked before it is canned, and needs water added to the ground meat for the canning process.
Here is the breakdown:
3. Load the jars full of raw meat, leaving 1/2" head space at the top. The jars do not need to be sterile, but they should be clean :0)
8. We used a metal-to-metal canner for this project, meaning there is no rubber gasket between the cooker and the lid. For a metal-to-metal canner you will need to line the rim of the canner with petroleum to keep the lid from sticking and difficulty in removing it, to prevent scratching, and maintaining a steam tight seal, and damage overall.
If you are using another type of canner, please read your canner's instructions for specific details for the gasket and sealing.
9. Put the lid on and tighten the wing nuts - specifically, tighten wing nuts on opposite sides at the same time (as in a star pattern), making sure the same size gap is maintained around the cooker. Think "finger tight", not Fort Knox :0) The wing nuts can be loosened to make them "taller" if it seems it is too short to reach over the lid. NEVER tighten one wing nut at a time. **If this is the first time using your pressure canner, you may want to do this without preheating the water, as it took us a few tries to get the hooks to line up right and figure out how to lengthen the wing nuts (newbies!!), having a hot pan may make for a painful learning curve.
10. Place the canner on full heat if you did not begin pre-heating in step one. The canner will heat the water to steaming, and the steam will "vent" from the pressure valve where the pressure regulator weight is. It is sometimes really hard to see this steam coming out, as it takes FOREVER it seems, so watch closely for it. This allows the air to come out of the jars. Vent for 7-10 minutes.
11.Place the pressure regulator weight on the pressure valve. **Check your altitude and your canner instructions for the appropriate weight and time for your canner**. For our high altitude location, we set the pressure regulator on 10 pounds.
|Just finished cooking.|
Tattler reusable canning lids. Are supposed to be awesome and easy peezy to use, were dying to try them...next time. Just in case you want to try them before we do here's the cheapest place we found them at. Not to mention there preparedness factor. Happy canning!
We have canned meat a whole three times now but we already feel very comfortable and confident with the whole process. And it feels great to be able to look at what we have accomplished. Not to mention that your canned meat will taste better then any canned meat you could buy from the grocery store...at least any that I have tasted. Now be confident and go can some meat!
|We have hard water so to get rid of the this add about a tsp or so of vinegar to your canning water.|